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Spicy Black Bean Vegetable Soup | Daily Dine

Spicy Black Bean Vegetable Soup

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.

dinneramerican

0

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8

Nutritional Information

Calories:165 kcal

Carbohydrate:27 g

Fat:3 g

Dietary Fiber:8 g

Protein:8 g

Saturated Fat:0 g

Sodium:683 mg

Sugar:4 g

Unsaturated Fat:0 g

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

0.25 teaspoon ground black pepper

1 14.5 ounce can stewed tomatoes

Instructions

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.