Black bean soup
I can't wait until cooler weather, so I can make this soup!
Black Bean Vegetable Soup
From allrecipes.com
"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
DIRECTIONS
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
NOTE: I read in some reviews of this recipe that people recommended reducing the amount of stock used - they suggested 2-3 cups, so that the soup has a thicker consistency. I will probably start with 2 cups, then reserve a cup to add in later if it's too thick.
Black Bean Vegetable Soup
From allrecipes.com
"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
DIRECTIONS
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
NOTE: I read in some reviews of this recipe that people recommended reducing the amount of stock used - they suggested 2-3 cups, so that the soup has a thicker consistency. I will probably start with 2 cups, then reserve a cup to add in later if it's too thick.