Black Bean Vegetable Soup
If you like spicy (our family does) use "Mexican Style" or "Chili Ready" canned diced tomatoes and Del Monte's "Fiesta" corn or Kuner's "Corn 'n Peppers" canned corn.
If you like it mild, use plain tomatoes and plain corn.
I like to serve this with a slightly sweet cornbread as a nice counterpoint to the spicy heat. Add a simple green salad and you've got a visually appealing and well-balanced meal.
★★★★★ 2 votes5
1 Tbspolive oil
1 largeyellow onion, finely chopped (about 1 1/2c)
2 largegarlic cloves, minced (about 1 tbsp.)
2 largecarrots, diced (about 2 c)
1 tspground cumin
2 tspchili powder
4 cstock, vegetable or chicken
2 can(s)black beans, 15 oz. rinsed and drained
1 ccorn, frozen or canned
1 can(s)canned diced tomatoes
2 Tbspbutter, unsalted - optional
1/2 tspfreshly ground black pepper
How to Make Black Bean Vegetable Soup
- 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 this allows the flavors of the spices to be released.
- Add the stock, 1 can of the beans, the corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. If you want to add some meat, now is the time to do it. Uncooked diced boneless, skinless chicken breast is one option. My husband also likes slices of smoked sausage in it. of Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Stir in the optional butter just before serving.
- If you have it, garnish with some chopped cilantro.