Black Bean Soup

Name: Black Bean Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: 2 T. extra virgin olive oil; 2 ribs celery trimmed and coarsely chopped; 1 fat carrot peeled and coarsely chopped; 1 small purple onion peeled and chopped; 1 red pepper seeded deveined chopped; 1 green pepper seeded deveined chopped; 2 cloves garlic passed through a garlic press; 1 t. dried cumin; 1 t. dried oregano; 1 t. basil; 1 t. chili powder; 4 cups vegetable or chicken stock; 2 x 15 oz. cans black beans; 1 x 15 oz. can diced tomatoes; 1 c. corn kernels; Sea salt and fresh ground pepper

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 10

Ingredients

2 T. extra virgin olive oil2 ribs celery, trimmed and coarsely chopped1 fat carrot, peeled and coarsely chopped1 small purple onion, peeled and chopped1 red pepper, seeded, deveined, chopped1 green pepper, seeded, deveined, chopped2 cloves garlic, passed through a garlic press1 t. dried cumin1 t. dried oregano1 t. basil1 t. chili powder4 cups vegetable or chicken stock2 x 15 oz. cans black beans1 x 15 oz. can diced tomatoes1 c. corn kernelsSea salt and fresh ground pepper

Directions

In large pot, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until the onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes.

Add stock or liquid of your choice, beans and tomatoes. Bring to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

Serving Size: 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user THEBUGROOM.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving