"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."
Total Time: 50 m
Reviews
Ingredients:
| 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 |
Yield: 8
Prep Time:
Cook Time:
Total Time:
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.
Source: allrecipes.com
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