Black Bean Vegetable Soup
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
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Instructions
- 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.
- Pour broth over onion mixture and add 1 1/2 cans black beans, corn, and black pepper. Bring broth mixture to a boil.
- Blend together tomatoes and remaining 1 1/2 cans black beans in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover the pot, and simmer until carrots are tender, 10 to 15 minutes.
Source
Original recipe: View Original