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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
Submitted by steve
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
Ingredients (serves 8)
Directions
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.
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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