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
- 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
- ΒΌ teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8