Black Bean Vegetable Soup

Black bean vegetable soup with puréed tomatoes and carrots, onion, and corn is a hearty and warm dish to serve on cold winter days.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 232 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon chili powder
• 4 carrots, chopped
• 1 (8.75 ounce) can whole kernel corn
• 3 (15 ounce) cans black beans, rinsed and drained, divided
• 0.25 teaspoon ground black pepper

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.

Step 2

Pour broth over onion mixture and add 1 1/2 cans black beans, corn, and black pepper. Bring broth mixture to a boil.

Step 3

Blend together tomatoes and remaining 1 1/2 cans black beans in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover the pot, and simmer until carrots are tender, 10 to 15 minutes.