Heat oil. Sauté the onion, garlic and carrot for 5 minutes. Add
the Chili powder and cumin andsauté another minute. Add the
stock, one of the cans of black beans, rinsed and drained, the
corn and the pepper.
Purée and add the other can of beans and the tomatoes.
Simmer 10-15 minutes until carrots are tender. Cook longer to
blend flavours if you want. Top with cilantro if desired.
Serving
Suggestions
Adam enjoyed this black bean soup because of the corn. It’s good with bacon or ham a salad well
Originally Submitted
3/1/2018
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