You can update your YOU+ DOLE filters here to get the most tailored experience.

Spicy Black Bean & Veggie Soup

Rate This

Total Time (Hours)
2.3
Difficulty
1
Servings
10
Ingredients
9
Total Prep Time: 20 minutes
Calories Per Serving: 341
Nutrients

Nutrition Facts

1 cup

Amount per serving
Calories 341 Calories from fat: 56
% Daily Value*
Fat 6 g 8 %
Saturated 1 g 7 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3 g %
Cholesterol 0 mg 0 %
Sodium 310 mg 13 %
Potassium 1300 mg 28 %
Carbohydrate 55 g 20 %
Fiber 15 g 15 %
Sugars 4 g
Protein 18 g
Vitamin A 10 %
Vitamin C 8 %
Calcium 10 %
Iron 25 %
Vitamin E 10 %
Thiamin 60 %
Vitamin B6 20 %
Phosphorus 25 %
Magnesium 35 %
Manganese 45 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Gift Jar
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon cumin
  • 2½ teaspoons garlic powder
  • 1 teaspoon salt
  • 1 (1-quart) wide-mouth glass jar with lid
  • 3 cups dried black beans
  • 1 cup dried navy beans
  • Festive label sticker
  • Index card with hold punched in top left corner
  • Festive ribbon
Recipe Card
  • 1 tablespoon olive oil
  • 2 DOLE® Carrots, chopped
  • 2 DOLE® Celery stalks, chopped
  • ½ small DOLE® Red Onion, chopped
  • 6 cups unsalted vegetable stock
  • 1 jar Spicy Black Bean & Veggie Soup Starter
  • 1 DOLE® Avocado, peeled, pitted and chopped
  • ½ cup plus 2 tablespoons unsweetened, dairy-free plain coconut milk-based yogurt
  • DOLE® Radishes, thinly sliced for garnish (optional)

Directions

  1. Gift-Jar:

    Whisk chili powder, cumin, garlic powder and salt in a small bowl; transfer to jar. Add black beans and navy beans to jar; seal jar with lid. Write “Spicy Black Bean & Veggie Soup Starter” on label sticker; attach to jar.
  2. Recipe-Card:

    Write above Recipe Card ingredients and the following directions on an index card and attach to jar with ribbon for gift giving:

    Heat oil in a large sauce-pot over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables with a slotted spoon to a bowl; cover and refrigerate. Add stock, soup starter and 8 cups water to same sauce-pot; reduce heat to medium-low and cook 2 hours or until beans are tender, stirring occasionally, adding more water, if necessary. Add reserved vegetables during last 5 minutes of cooking. Makes about 10 cups.

    Serve soup topped with avocado and yogurt garnished with radishes, if desired. Note: Jar can be stored at room temperature up to 1 year.

View & leave comments
Spicy Black Bean & Veggie Soup Prep Time:20 minutes Cook time:2.3 Hours Serves: 10
Nutrition facts: 341 Calories, 6 grams fat
Ingredients: Gift Jar 1 tablespoon chipotle chili powder, 1 tablespoon cumin, 2½ teaspoons garlic powder, 1 teaspoon salt, 1 (1-quart) wide-mouth glass jar with lid, 3 cups dried black beans, 1 cup dried navy beans, Festive label sticker, Index card with hold punched in top left corner, Festive ribbon, Recipe Card 1 tablespoon olive oil, 2 DOLE® Carrots, chopped, 2 DOLE® Celery stalks, chopped, ½ small DOLE® Red Onion, chopped, 6 cups unsalted vegetable stock, 1 jar Spicy Black Bean & Veggie Soup Starter, 1 DOLE® Avocado, peeled, pitted and chopped, ½ cup plus 2 tablespoons unsweetened, dairy-free plain coconut milk-based yogurt, DOLE® Radishes, thinly sliced for garnish (optional), Directions:

Gift-Jar:

Whisk chili powder, cumin, garlic powder and salt in a small bowl; transfer to jar. Add black beans and navy beans to jar; seal jar with lid. Write “Spicy Black Bean & Veggie Soup Starter” on label sticker; attach to jar.

Recipe-Card:

Write above Recipe Card ingredients and the following directions on an index card and attach to jar with ribbon for gift giving:

Heat oil in a large sauce-pot over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables with a slotted spoon to a bowl; cover and refrigerate. Add stock, soup starter and 8 cups water to same sauce-pot; reduce heat to medium-low and cook 2 hours or until beans are tender, stirring occasionally, adding more water, if necessary. Add reserved vegetables during last 5 minutes of cooking. Makes about 10 cups.

Serve soup topped with avocado and yogurt garnished with radishes, if desired. Note: Jar can be stored at room temperature up to 1 year.