Spicy Black Bean Vegetable Soup Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 onion, chopped
<br>- 1 clove garlic, minced
<br>- 2 carrots, chopped
<br>- 2 teaspoons chili powder
<br>- 1 teaspoon ground cumin
<br>- 4 cups vegetable stock
<br>- 2 (15 ounce) cans black beans, rinsed and drained
<br>- 1 (8.75 ounce) can whole kernel corn
<br>- 1/4 teaspoon ground black pepper
<br>- 1 (14.5 ounce) can stewed tomatoes
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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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

Directions
step 1: 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.
step 2: 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.

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