Black Bean Vegetable Soup

Name: Black Bean Vegetable Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 850 grams black beans, rinsed and drained; 411 grams stewed tomatoes; 2 carrots, chopped; 2 teaspoons chili powder; 1 clove garlic, minced; 1 teaspoon ground cumin; 0 teaspoons ground black pepper; 1 onion, chopped; 1 Tbsp vegetable oil; 946 milliliters vegetable stock; 248 grams whole kernel corn

Black Bean Vegetable Soup is a gluten free and vegan recipe with 8 servings. This soup has 173 calories, 8g of protein, and 3g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of ground cumin, onion, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened.

Ingredients you will need

Carrot

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add chili powder and cumin; cook, stirring, for 1 minute.

Ingredients you will need

Chili Powder

Cumin

Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Ingredients you will need

Pepper

Beans

Stock

Corn

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.

Ingredients you will need

Tomato