Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
| Prep Time: | 15m |
| Cook Time: | 30m |
| Ready in: | 45m |
| Yield: | 6 servings |
| Ingredients | |
| 1 tablespoon olive oil 1 large onion, chopped 1 stalk celery, chopped 2 carrots, chopped 4 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 pinch black pepper 4 cups vegetable broth 4 (15 ounce) cans black beans 1 (15 ounce) can whole kernel corn 1 (14.5 ounce) can crushed tomatoes | |
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 407 cal | Total Fat: | 5.1 g | Cholesterol: | 0 mg | |||
| Sodium: | 1662 mg | Carbohydrates: | 74.6 g | Fiber: | 24.9 g | |||
| Protein: | 21.7 g | |||||||
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