Thursday, September 23, 2010

Black Bean Vegetable Soup

This is one that we will be making again. I got it from It is healthy, fast and delicious. I cooked beans two days before. It was the first time I had actually cooked black beans and not used canned. I put in 2 cans of chicken broth instead of the 4 cups vegetable broth. I also put in celery and fresh parsley and cilantro. I added 3 garlic cloves and a little more chilli powder based on others recommendations. I also added more beans. I put all the vegetables in my food processor except for some beans and the corn. But we don't like a lot of chunky vegetables. Have I told you that I am in love with my food processor. I use it almost every day. It has made cooking way easier. I highly recommend one. By the way please share recipes. I know you are cooking:) Especially you Natalie...Share some of those vegetarian dishes:)

Prep time: 15 min Cook time: 35 min Servings: 8

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes


  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving Calories: 164 | Total Fat: 3.4g | Cholesterol: 0mg

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