Black Bean Vegetable Soup

Description

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.

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

Instructions

1. Heat oil in a large saucepan over medium heat; cook and stir carrots
2. onion
3. and garlic until onion is softened
4. about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated
5. about 2 minutes.
6. Pour broth over onion mixture and add 1/2 of the black beans
7. corn
8. and black pepper. Bring broth mixture to a boil.
9. 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
10. cover pot
11. and simmer until carrots are tender
12. 10 to 15 minutes.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 8