Black Bean Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 2 chopped or shredded carrots
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2½ cups vegetable stock
  • 3 cans black beans, rinsed and drained (you could probably get away with 2, but I love beans!)
  • 1 (11 ounce) can Mexicorn
  • 1 (15 ounce) can zesty stewed tomatoes
  • cilantro, sour cream and shredded cheese
  1. In a large sauce pan, heat oil over medium heat. Add onion, garlic and carrots, and cook until onion is softened. Add chili powder, cumin and pepper; cook another 1 minute. Add vegetable stock, half of the black beans, all of the corn, and bring to a boil.
  2. In food processor or blended, puree tomatoes and remaining beans; add to pan. Reduce heat to low, cover, and simmer 10-15 minutes until carrots are tender.
  3. Top with chopped cilantro, sour cream, and shredded cheddar or Monterrey jack cheese.
Recipe by Running With Scissors at