Black Bean Vegetable Soup

Black Bean Vegetable Soup

821

"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."

Ingredients

50 m {{adjustedServings}} servings 164 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

821
  1. 1123 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This soup is absolutely delicious! I made a few changes to make it thicker and tastier. I added 3 cloves of garlic, added extra chili powder, added 2.5 cups of chicken broth instead of 4 cups o...

This soup is some of the best I've ever tasted! BUT, after reading a few reviews about it being 'watery' and 'bland', I: reduced the broth to 2 cups; added an extra can of beans (not pureed); us...

This is a wonderful soup recipe!!! I followed directions exactly the first time, but the second time around added a zucchini and about 1T of chopped fresh cilantro; used frozen corn instead of ...