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.
| Prep Time: | 15m |
| Cook Time: | 35m |
| Ready in: | 50m |
| Yield: | 6 - 8 servings |
| 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 1/4 teaspoon ground black pepper 1 (14.5 ounce) can stewed tomatoes | |
- 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.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 166 cal | Total Fat: | 3.4 g | Cholesterol: | 0 mg | |||
| Sodium: | 651 mg | Carbohydrates: | 27.1 g | Fiber: | 7.9 g | |||
| Protein: | 7.6 g | |||||||
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