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Black Bean Vegetable Soup

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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