Black-Eyed Bean and Veggie Soup Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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high fiber, vegetarian Ingredients:
1 cup bean, black-eyed |
1 yellow squash, chopped |
3 stalks celery, chopped |
1 cup carrots, chopped |
1 cup parsnip, chopped |
2 cups tomato sauce |
1 cup cilantro |
4 bouillon cubes, chicken |
1 garlic clove |
Directions:
1. combine all ingredients (except cilantro) in a crock pot
2. 2 cups water (pepper and other seasoning to taste)
3. cook on low for 8 hours or overnight
4. allow to cool
5. for a thick dip like conistency:
6. using a slotted spoon, sift out beans and veggies and add to a blender, puree mixture, add cilantro and blend until smooth
7. for a soupier consistency include liquid
8. serve heated or chilled...works both ways
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