Hearty Black Bean Vegetable Soup
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 | (15 ounce) cans black beans, rinsed and drained, divided |
| 1 | (8.75 ounce) can whole kernel corn |
| 1⁄4 | teaspoon ground black pepper |
| 1 | (14.5 ounce) can 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. |
Published on Aug 17, 2024 by Luminița