Black Bean Vegetable Soup

Name: Black Bean Vegetable Soup
Total time: 35
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 4 carrots, chopped; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 4 cups chicken broth; 3 (15 ounce) cans black beans, rinsed and drained, divided; 1 (8.75 ounce) can whole kernel corn; ¼ teaspoon ground black pepper; 1 (14.5 ounce) can stewed tomatoes

Recipe by Greg Scher from allrecipes.com

Dinner,Lunch 35 Mins.

Ingredients

8 servings

•

1 tablespoon vegetable oil
•

4 carrots, chopped
•

1 onion, chopped
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4 cloves garlic, minced
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1 tablespoon chili powder
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1 teaspoon ground cumin

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4 cups chicken broth
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3 (15 ounce) cans black beans, rinsed and drained, divided
•

1 (8.75 ounce) can whole kernel corn
•

¼ teaspoon ground black pepper
•

1 (14.5 ounce) can stewed tomatoes

Instructions

Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.