Black Bean Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 clove garlic, minced |
2 carrots, chopped |
2 teaspoons chili powder |
1 teaspoon ground cumin |
4 cups vegetable stock |
2 (15 ounce) cans black beans, rinsed and drained |
1 (8.75 ounce) can whole kernel corn |
1/4 teaspoon ground black pepper |
1 (14.5 ounce) can stewed tomatoes |
Directions:
1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
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