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Black Bean Vegetable Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Allrecipes
| 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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