Black Bean Soup (15 cups)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil 1 large onion, chopped 4 stalk celery, chopped 4 serrano peppers, finely diced4 jalapeno peppers, finely diced25 baby carrots, chopped 4 cloves garlic, chopped 2 1/2 tablespoons chili powder 1 tablespoon plus 1 teaspoon ground cumin 1 pinch black pepper 2 cartons vegetable broth 3 (15 ounce) cans black beans 1 (15 ounce) can whole kernel corn 1 cup diced tomatoes (divided)salt to taste
1. Heat oil in a large pot over medium-high heat. Sauté onion, celery, serrano peppers, jalepeno peppers, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, half of the diced tomatoes, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 1 cans beans and the remaining tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Before serving add the salt.
Number of Servings: 8
Recipe submitted by SparkPeople user PIMPDOWN5466.
2. Meanwhile, in a food processor or blender, process remaining 1 cans beans and the remaining tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Before serving add the salt.
Number of Servings: 8
Recipe submitted by SparkPeople user PIMPDOWN5466.
Nutritional Info Amount Per Serving
- Calories: 227.2
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,371.7 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 12.2 g
- Protein: 11.0 g
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