Black Bean Vegetable Soup recipe

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Ingredients

1 tablespoon vegetable oil
4 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
3 (15 ounce) cans black beans, rinsed and drained, divided
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Nutrition Info

232.4 calories
carbohydrate: 41.7 g
cholesterol: 2.5 mg
fat: 3.1 g
fiber: 13.7 g
protein: 12.1 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1331.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat, cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture, cook and stir until evenly coated, about 2 minutes.

  2. Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.

  3. Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth, pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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