I love black beans and this soup is absolutely delicious and so simple and quick to make. The recipe calls for canned black beans, but I used my own cooked ones that I simmered all night in a crock pot. One can is about two cups of beans.
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 cup frozen corn
1 (28 ounce) can crushed tomatoes
Heat oil in a large pot over medium-high heat. Saute onion, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans (or 2 cups) of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans (or 2 cups) beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
For more decadence, serve with one teaspoon of sour cream on top and some diced avocado! Hope you enjoy it as much as I did!
Connect with Lisa George, Registered Holistic Nutritionist – and take that first step. The first consultation is complimentary. Contact 613-256-0506 or e-mail firstname.lastname@example.org