Black Bean Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 tablespoon vegetable oil1 onion, chopped1 clove garlic, minced2 carrots, chopped2 teaspoons chili powder1 teaspoon ground cumin4 cups vegetable stock (I just use my chicken base from Costco)2 (15 ounce) cans black beans, rinsed and drained1 (8.75 ounce) can whole kernel corn1/4 teaspoon ground black pepper1 (14.5 ounce) can stewed tomatoes (I like crushed tomatoes instead)
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.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user MESHEREE.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user MESHEREE.
Nutritional Info Amount Per Serving
- Calories: 144.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 317.6 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.9 g
- Protein: 6.8 g
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