Black Bean Vegetable Soup
Ingredients
- 1 Tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 tsps chili powder
- 1 tsp ground cumin
- 4 cups vegetable stock
- 2 cans (each 14oz/398ml) black beans, drained and rinsed
- 1 can (7oz/199ml) corn kernels
- 1/4 tsp pepper
- 1 can (10oz/284ml) stewed tomatoes
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. Makes 6 servings.
