Black Bean Vegetable Soup

This is one that we will be making again. I got it from allrecipes.com. 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

Ingredients

• 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

Directions

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

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