Name: Hearty Black Bean Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
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 cans (15 ounce) black beans, rinsed and drained, divided; 1 can (8.75 ounce) whole kernel corn; 0.25 teaspoon ground black pepper; 1 can (14.5 ounce) stewed tomatoes

Ready in: 35 mins

Serves: 8 servings

Ingredients: 11

Warm up with this hearty black bean vegetable soup, featuring a blend of pureed tomatoes and sweet corn. A comforting dish perfect for chilly days.

Ingredients

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	cans (15 ounce) black beans, rinsed and drained, divided
1	can (8.75 ounce) whole kernel corn
¹⁄₄	teaspoon ground black pepper
1	can (14.5 ounce) stewed tomatoes

Instructions

Cooking Instructions
1.	Heat oil in a large saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is softened, about 5 minutes. Stir in chili powder and ground cumin; cook and stir until evenly coated, about 2 minutes.
2.	Pour chicken broth over the onion mixture and add half of the black beans, corn, and black pepper. Bring the broth mixture to a boil.
3.	In a food processor or blender, blend stewed tomatoes and the remaining black beans until smooth. Pour the mixture into the broth. Reduce heat to low, cover the pot, and simmer until the carrots are tender, 10 to 15 minutes.