Spicy Black Bean Vegetable Soup

american_region asian korean latin american vietnamese side soup spicy savory umami medium medium

Prep

21 min

Cook

55 min

Total

76 min

Ingredients (11)

1 tablespoon vegetable oil g

1 onion, chopped g

1 clove garlic, minced g

2 carrots, chopped g

2 teaspoons chili powder g

1 teaspoon ground cumin g

4 cups vegetable stock g

2 (15 ounce) cans black beans, rinsed and drained g

1 (8.75 ounce) can whole kernel corn g

¼ teaspoon ground black pepper g

1 (14.5 ounce) can stewed tomatoes g

Nutrition

kcal

fat

carbs

protein

Instructions

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.