Readers, Digest: Black bean and vegetable soup


Every fall, nursing students set up a table near the library to give free flu shots.

This black bean and vegetable soup is the perfect meal or snack to make when you feel sick during the cold and flu season. It is quick to make, soothes your throat and provides warmth on chilly days.

Instead of using saltine crackers, add hummus to toast. Hummus gives the bread some extra protein from the mashed garbanzo beans and also softens the bread.

Black bean and vegetable soup Photo credit: Christina Saschin

Total time: 30 minutes

Yield: 1 cup


  • 1/4 cup black beans
  • 1/4 cup celery, chopped
  • 1/4 cup carrots, chopped
  • 1/4 cup onion, diced
  • 1 cup chicken broth
  • 1 piece bread
  • 4 teaspoons of hummus


  1. In a small saucepan, bring the chicken broth to a boil, then turn off the heat.
  2. In a small bowl, mix the diced and chopped vegetables.
  3. Using a strainer and water, rinse the black beans and mix with the vegetables.
  4. Add the vegetables and black beans to the chicken broth.
  5. Turn on the heat and let the soup simmer for 15-20 minutes.
  6. Toast bread and top the pieces with classic hummus.


Nutrition Facts

  • One Serving: 393g
  • Calories: 172
  • Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 520mg
  • Potassium: 390mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 9g


Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.