Spicy Black Bean Vegetable Soup

4.6
(1,369)

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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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
8
Yield:
6 to 8 - servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  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.

  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.

1,748 home cooks made it!

Nutrition Facts (per serving)

165 Calories
3g Fat
27g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 165
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 683mg 30%
Total Carbohydrate 27g 10%
Dietary Fiber 8g 28%
Total Sugars 4g
Protein 8g 15%
Vitamin C 7mg 8%
Calcium 69mg 5%
Iron 4mg 19%
Potassium 259mg 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.