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Black Bean Vegetable Soup  (Not yet rated)

A spicy soup with black beans and a pureed tomato base.

Cal: 445 Fat: 4g Carbs: 83g Protein: 25g Fiber: 18g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 30 ounces black beans ; (two 15 oz cans)
  • 14 1/2 ounces tomatoes ; stewed
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 14 1/2 ounces corn ; canned, whole kernel
  • 4 cups vegetable broth ; or use a bit less for thicker soup
  • 1 onions ; chopped
  • 1 clove garlic ; chopped
  • 2 carrots ; peeled, chopped
  • 1/4 teaspoon black pepper
  • 1 tablespoon canola oil
  • In My Kitchen

  • You will also need: food processor


    Heat oil in a large pot and cook carrots, onions, and garlic, stirring occasionally, until onion is softened, about 5 minutes.

    Add the cumin and chili powder, and cook, stirring for about 1 minute.

    Add the corn, the vegetable broth, pepper, and half of the black beans. Bring to a boil.

    Puree tomatoes and remaining beans in a food processor or blender, and add it to the pot. Reduce the heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

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