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Bobs Red Mill
|about 14 servings per container|
|Serving Size: 0.25 cup dry (54 g)|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||5 mg (0%)|
|Total Carbohydrate||34 g (11%)|
|Dietary Fiber||12 g (48%)|
Bob's Bountiful Black Bean Soup is a beautiful combination of black beans, black-eyed peas, navy beans and pearled barley. Containing no seasonings, this bean soup base is versatile and a delightful way to add the health benefits of beans to your diet. Beans and barley are excellent sources of dietary fiber, rich in protein and low in fat. Use your favorite combination of seasonings, or try our Bean Soup Seasoning Mix. To your good health. - Bob Moore. Friend of the heart. Hearty and delicious. You can see our quality! Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers. All natural. Visit us at www.bobsredmill.com. Our product line is diverse and extensive. For information and recipes, visit our website at www.bobsredmill.com. Write for a brochure or product list: Bob's Red Mill Natural Foods 13521 SE Pheasant Court Milwaukie, Oregon 97222, USA. Product of USA.
Black Beans, Black-Eyed Peas, Pearl Barley and Navy Beans.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen. Beans, peas, and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking. Basic Cooking: Place 4 cups of broth and 1 cup Bountiful Black Bean Soup Mix in a medium stock pan and bring to a boil. Reduce heat to a low simmer and cook for 1-1/2 hours. Add any spices, vegetables, meats and salt as desired. Bountiful Black Bean Soup (Variations Available at bobsredmill.com/recipes): 2 cups corn; 3 tbsp olive oil; 1 medium onion, chopped; 4 stalks of celery, including leaves, chopped; 4 cloves of garlic; 8 cups vegetable stock; 1/2 package of Black Bean Soup Mix; 1 - 28 oz cant tomatoes, diced; 2 cups butternut squash, cut into bite-size cubes; 2 bay leaves; 1 tsp dried basil; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp smoked paprika; salt and pepper to taste. Heat oil in a large stock pot over medium-high heat; add onions and celery and saute until translucent, about 5-7 minutes. Add garlic and saute for one more minute. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Stir in the Black Bean Soup Mix and tomatoes. Add the butternut squash and roasted corn. Add herbs, stir and bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 1-1/2 hours, stirring every 1/2 hour to prevent sticking. Add more stock or water if beans and squash absorb too much liquid. To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.
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