Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creole black bean vegetable soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Creole Black Bean Vegetable Soup is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Creole Black Bean Vegetable Soup is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook creole black bean vegetable soup using 15 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Creole Black Bean Vegetable Soup:
- Make ready 1 Lg. Jar Green Beans
- Make ready 1 Lg. Jar Sweet Peas
- Take 1 Lg. Jar Carrots
- Take 1 Lg. Jar Sweet Corn
- Prepare 1 Lg. Jar Potatoes
- Take 1 Lg. Jar Dices Tomatoes, undrained
- Make ready 1 Yellow Onion, thinly sliced
- Make ready 1 Sm. Can Black Beans, rinsed and drained
- Take 1 (64 oz.) Bottle V8 Original Juice
- Get 1 Sm. Can Tomato Sauce
- Take 2 tsps. Garlic Powder
- Prepare 2 tsps. Onion Powder
- Prepare 1 tsp. Black Pepper
- Take 1 tsp. Salt
- Make ready 1-2 Tbsps. Creole Seasoning
It's a thick, hearty soup loaded with black beans and veggies. It has a touch of spicy heat from red pepper flakes and cumin. This soup is high in fiber and low in fat. Sauté onions and garlic with oregano, cumin, smoked paprika, coriander powder and cayenne pepper and then add in chopped carrot and celery and mix in.
Steps to make Creole Black Bean Vegetable Soup:
- In a large stock pot add all the ingredients. Cook on medium high heat til heated through. Serve immediately and Enjoy
- If using frozen vegetables cook til vegetables are tender according to package directions*
This soup is high in fiber and low in fat. Sauté onions and garlic with oregano, cumin, smoked paprika, coriander powder and cayenne pepper and then add in chopped carrot and celery and mix in. Add black beans, chopped tomatoes, tomato paste and vegetable stock. Bring to the boil and then turn down the heat and let it simmer until the carrots and celery are softened. Line a baking sheet with parchment paper, or Pam and spread cauliflower florets in a single layer.
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