8.7 oz bag
8 servings per container
Black Turtle Beans, Seasoning Blend (Enriched Wheat Flour; [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Spices [Oregano, Cumin, Black Pepper, Cilantro, Bay Leaf, Thyme, Chili Pepper], Molasses [Refiner's Syrup, Cane Molasses], Onion, Garlic, Sea Salt, Cayenne Pepper, Paprika, Smoked Paprika, Cane Sugar, Natural Hickory Smoke [Natural Flavor, Potato Maltodextrin], Sunflower Oil, Rice Concentrate), Vegetable Blend (Onion, Red Bell Pepper, Green Bell Pepper).
Made on shared equipment that processes eggs, milk, soy, wheat and tree nuts.
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Excellent source of dietary fiber. No artificial colors or preservatives. Non-GMO Project verified. nongmoproject.org. New. Canterbury naturals. Serves 8. Add crushed tomato & stock. A simple, fresh & delicious mix. Seasoning. Veggie blend. Beans. Our Story: Our Classic Artisan Soup mixes are made with finest ingredients available. Each hand-crafted soup mix offers easy preparation and makes eight servings. With simple added ingredients, you will have a delicious, warm soup in no time. Vegetarian Black Bean Soup starts with black turtle beans and is flavored with aromatic onions, garlic, and SW spics for a protein-rich soup. This soup is filling enough for vegetarians and meat eaters alike. No artificial flavorings.
What You Will Need: Can tomatoes; vegetable stock. Included: Beans; veggie blend; seasoning. Directions: 1 pkg. Soup mix; 2 cups water; 3 cups vegetable stock; 1 (14.5 oz) can crushed or diced tomatoes. 1. Rinse and pick through beans. Combine beans and water in a stock pot. Bring to a boil, cover, reduce heat and simmer for 1 hour. 2. Add remaining contents of soup mix, vegetable stock and tomatoes. Bring to a boil, reduce heat and simmer uncovered for 30 minutes stirring occasionally. Tip: Finish with fresh cilantro and sour cream. Crock-Pot - The original slow cooker Directions: 1 pkg. Soup mix; 4 cups vegetable stock; 2 cups water; 1 (14.5 oz) can crushed tomatoes. 1. Rinse and pick through beans. 2. Combine beans, vegetables stock and water in a 6-quart slow cooker. Cover and cook on low 7 to 8 hours, until beans are tender. 3. Thirty minutes prior to the end of cooking time, stir in the vegetables, seasoning packet and tomatoes, cover and cook for the remaining 30 minutes.