Name: Black Bean Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Carrots, chopped - 4; Onion, chopped - 1; Garlic, minced - 4 cloves; Chili powder - 1 tablespoon; Ground cumin - 1 teaspoon; Chicken broth - 4 cups; Black beans, rinsed and drained, divided - 3 (15 ounce) cans; Whole kernel corn - 1 (8.75 ounce) can; Ground black pepper - ¼ teaspoon; Stewed tomatoes - 1 (14.5 ounce) can

Ingredients for - Black Bean Vegetable Soup

1. Vegetable oil 1 tablespoon

2. Carrots, chopped 4

3. Onion, chopped 1

4. Garlic, minced 4 cloves

5. Chili powder 1 tablespoon

6. Ground cumin 1 teaspoon

7. Chicken broth 4 cups

8. Black beans, rinsed and drained, divided 3 (15 ounce) cans

9. Whole kernel corn 1 (8.75 ounce) can

10. Ground black pepper ¼ teaspoon

11. Stewed tomatoes 1 (14.5 ounce) can

How to cook deliciously - Black Bean Vegetable Soup

1 . Stage

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.

2 . Stage

Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.

3 . Stage

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.