Black Bean Vegetable Soup
9 March 2011
1 tbs. olive oil
1 onion, finely chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp. chili powder
1 tsp. ground cumin
4 cups vegetable stock
2 (15 oz.) cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
1/4 tsp. black pepper
1 (14.5 oz.) can stewed tomatoes
1. In large saucepan, heat oil over medium heat; cook onion, garlic and carrots until onion is transparent. Add chili powder and cumin; cook until fragrant. Add stock, 1 can of the beans, corn and pepper; bring to a boil
2. Meanwhile, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 – 15 minutes or until carrots are tender.
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