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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a hearty, mildly spicy vegetarian black bean soup. It goes GREAT with a large green salad and crusty homemade whole wheat bread. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 stalk celery, chopped |
2 carrots, chopped |
4 cloves garlic, chopped |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 pinch black pepper |
4 cups vegetable broth |
4 (15 ounce) cans black beans (or 4 cups of dried beans, soaked overnight and then boiled for about 2 hours until tender. this will make the equiv. of 4 cans/8 cups of beans - see note in directions if choosing this method) |
1 (15 ounce) can whole kernel corn |
1 (14.5 ounce) can crushed tomatoes |
Directions:
1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
3. *If choosing the dry bean method, boil the beans ahead of time, drain and then use 4 cups in the main soup and then 4 cups in the blender with the tomatoes to be added later.
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