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Shepherd's Black Bean Soup
http://www.bobsredmill.com/blog/2012/10/29/the-vintage-cook/
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Ingredients
categorized
original
1- 1/4 cup Bob’s Red Mill Bountiful Black Bean Soup Mix
5 cups filtered Water (may need more)
1 medium sized Onion, chopped
1 (14.5 oz.) can Petite Diced Tomatoes in Juice
2 stalks Celery, chopped
2 cloves Garlic, peeled and chopped
1/4 tsp Seasoned Salt
2 (14 oz. cans) Vegetable Broth
2 Tbsp Ketchup
1 dash Worcestershire Sauce
1 Bay Leaf
1 cup Carrots, peeled and diced
1 cup frozen Peas
1 ear of Corn, shaved from cob
2 cups prepared Mashed Potatoes
3/4 cup Sharp Cheddar Cheese, fresh grated
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Bay leaf
(
1
)
Carrots
(
1
cup
)
Celery
(
2
stalks
)
Corn
(
1
ear
)
Garlic
(
2
cloves
)
Mashed potatoes, prepared
(
2
cups
)
Onion, medium sized
(
1
)
Peas, frozen
(
1
cup
)
Tomatoes in, Petite Juice
(
1
(14.5 oz.) can
)
Canned Goods
Vegetable broth
(
2
14 oz. cans
)
Condiments
Ketchup
(
2
Tbsp
)
Worcestershire sauce
(
1
dash
)
Cooking & Baking
Bob’s red mill bountiful black bean soup mix
(
1 1/4
cup
)
Seasoned salt
(
1/4
tsp
)
Drinks
Water, filtered
(
5
cups
)
Dairy
Cheddar cheese, Sharp grated fresh
(
3/4
cup
)
Preparation
Read recipe preparation on
bobsredmill.com
Bob's Red Mill
www.bobsredmill.com
All 189 recipes
Social Stats
26.4
Rating
1-100
2
Tweets
3
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Views
8
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Recipe Stats
Published October 29, 2012 (3 months ago).
37 people saved this recipe.
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