Thursday, January 27, 2011

Black Bean Vegetable Soup - a Hearty Winter Supper

This is an easy recipe that you can quickly prepare on a cold winter night. Our thanks to Carolyn M. for sharing it at our Bean Fair in November, 2009.

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans vegetable stock (14 oz.)
2 cans black beans (15 oz.), rinsed and drained
1 can whole kernel corn (8.75 oz.)
1/4 teaspoon ground black pepper
1 can stewed tomatoes (14.5 oz.)

In a large saucepan, heat oil over medium heat.
Add and cook onion, garlic, carrots, and celery, stirring occasionally. Cook for 5 minutes or until onion is softened.
Add chili powder and cumin. Cook, stirring, for 1 minute.
Add stock, 1 can beans, corn, and pepper. Bring to boil.

Meanwhile, in a food processor or blender, puree together tomatoes and remaining can of beans. Add to pot. Reduce heat, cover, and simmer for 10-15 minutes or until carrots are tender.

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