Black Bean Vegetable Soup

Black Bean Vegetable Soup

778 Reviews 23 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  DeeDee

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 - 8 servings

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Directions

  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.

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Reviews (778)

Rate This Recipe
HBOMBS
572

HBOMBS

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 of vegetable stock, added chopped celery (2 stalks) when I added the corn, and used 3 cans of beans instead of 2 (1.5 in the blender and 1.5 as whole beans). I like using the Del Monte Fiesta Corn when making this recipe because the pieces of pepper add a little more spice. All in all, a GREAT soup. I made it for my parents and my 13-year old sister and we ate the entire pot in one sitting. My sister is the pickiest eater ever and she loved it, so that says alot about how good it was. Thanks so much for sharing this with us, DeeDee!

Bek
313

Bek

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); used 2 tsp cumin; 2 cloves of garlic; added 1/3 c cilantro; plus I left out the corn. With a little Greek yogurt (or sour cream) on top... WOW!! Incredible. Thanks for the recipe!

LIZLAROO
213

LIZLAROO

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 canned (less sodium); garnished with shredded Mont.Jack cheese and served with warm buttered flour tortillas. Perfect!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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