Black Bean Vegetable Soup is a hearty, comforting soup that can be made in 30 minutes with minimal prep work. It’s perfect for cold winter nights! The recipe only requires 8 ingredients and one pot to make this healthy yet satisfying dish.
prep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 servings
¼ teaspoon ground black pepper
4 cloves garlic, minced
4 carrots, chopped
1 tablespoon vegetable oil
3 (15 ounce) cans black beans, rinsed and drained, divided
1 tablespoon chili powder
1 teaspoon ground cumin
1 onion, chopped
1 (8.75 ounce) can whole kernel corn
4 cups chicken broth
1 (14.5 ounce) can stewed tomatoes
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.
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.
Per Serving: 232 calories; protein 12.1g; carbohydrates 41.7g; fat 3.1g; cholesterol 2.5mg; sodium 1331.6mg.