Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Substitute beef broth for chicken broth if desired.

Nutrition Facts

232 calories; protein 12.1g; carbohydrates 41.7g; fat 3.1g; cholesterol 2.5mg; sodium 1331.6mg. Full Nutrition
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