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(S) Black Bean Soup

(S) Black Bean Soup

By: Rachel's Tea

Info

Info

Servings
6
Prep-Time
-
Bake Time
-
Cal/serving
193.8
Ingredients
  • Olive oil 1 tablespoon
  • Large onion, chopped 1
  • Stalk celery, chopped 1
  • Carrots, chopped 2
  • Chili powder 2 tablespoons
  • Garlic, chopped 4 cloves
  • Ground cumin 1 tablespoon
  • Black pepper 1 pinch
  • Vegetable broth 4 cups
  • Black beans 4 (15 ounce) cans
  • Whole kernel corn 1 (15 ounce) can
  • Crushed tomatoes 1 (14.5 ounce) can

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Note: - 

For A Delicious Dinner

Method

  1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes.
  2. Season with chili powder, cumin, and black pepper; cook for 1 minute.
  3. Stir in vegetable broth, 2 cans of beans, and corn.
  4. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth.
  5. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.