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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.
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
- ¼ teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Sodium683mg | 30% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber8g | 28% |
| Total Sugars4g | |
| Protein8g | |
| Vitamin C7mg | 36% |
| Calcium69mg | 5% |
| Iron4mg | 19% |
| Potassium259mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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