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Black Bean Vegetable Soup

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"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn."
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35 m servings 232 cals
Original recipe yields 8 servings

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  1. 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. Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
  3. 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.


  • Cook's Note:
  • Substitute beef broth for chicken broth if desired.

Nutrition Facts

Per Serving: 232 calories; 3.1 g fat; 41.7 g carbohydrates; 12.1 g protein; 2 mg cholesterol; 1332 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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