Black Bean Vegetable Soup
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Recipe Summary Black Bean Vegetable Soup
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.Ingredients | Black Vaporwave Background1 tablespoon vegetable oil4 carrots, chopped1 onion, chopped4 cloves garlic, minced1 tablespoon chili powder1 teaspoon ground cumin4 cups chicken broth3 (15 ounce) cans black beans, rinsed and drained, divided1 (8.75 ounce) can whole kernel cornΒΌ teaspoon ground black pepper1 (14.5 ounce) can stewed tomatoesDirectionsHeat 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.Substitute beef broth for chicken broth if desired.Info | Black Vaporwave Backgroundprep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 servings
TAG : Black Bean Vegetable SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
