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