Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 large onion, chopped
- •2 carrots, chopped
- •1 stalk celery, chopped
- •4 cloves garlic, chopped
- •2 tablespoons chili powder
- •1 tablespoon ground cumin
- •1 pinch black pepper
- •4 cups vegetable broth
- •4 (15 ounce) cans black beans, undrained, divided
- •1 (15 ounce) can whole kernel corn
- •1 (14.5 ounce) can crushed tomatoes
Instructions
- Gather all ingredients.
- Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
- Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
- Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
- Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 410
- Carbohydrate: 75g
- Fat: 5g
- Fiber: 25g
- Protein: 22g
- Sugar: 7g
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