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Add a photoThis soup is hearty and delicious served with a beautiful side salad and some good crusty bread.
With Love,
Catherine
xo
Ingredientes
- 2 cups black beans â drained
- ½ cup marinated sweet red peppers â chopped - plus ¼ cup marinade
- 2 cups left over home fry potatoes
- 5 cloves garlic â chopped
- 3 stalks celery â chopped
- ½ cup chopped carrots
- ½ red onion â sliced
- 1 Spanish onion â sliced
- 1- 29 oz. can crushed tomatoes
- 5 cups chicken broth
- Handful of fresh basil â ripped
- Dashes of sea salt
- Dashes of red pepper flakes
- Dashes of dried oregano
- 2 bay leaves
- Olive oil for drizzling
- Grated Romano cheese
Direcciones
- Heat a large sauce pot with a drizzle of olive oil and add the garlic, celery, carrots, marinated red peppers and onions. Sauté until the onion is soft. Add the crushed tomatoes, chicken broth and black beans and continue to simmer on low for a few minutes. Add the potatoes, fresh basil, bay leaves and seasonings.
- Simmer the soup on low for about 30 - 40 minutes.
- You may serve this soup as is or with your favorite macaroni or just as it is.
- Garnish with a drizzle of olive oil and grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 823g | |
| Recipe makes 4 servings | |
| Calories 681 | |
| Calories from Fat 93 | 14% |
| Total Fat 10.5g | 13% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 940mg | 39% |
| Potassium 3028mg | 87% |
| Total Carbs 118.36g | 32% |
| Dietary Fiber 24.7g | 82% |
| Sugars 5.84g | 4% |
| Protein 33.75g | 54% |
