Black Bean Vegetable Soup

CORE Family Studies

Black Bean Vegetable Soup

Black Bean Soup

Serves 6 – 8

1 tablespoon vegetable oil
1/2 medium to large onion, chopped
1 clove garlic, minced
2 carrots, chopped
1 zucchini, chopped
2 teaspoon chili powder
1 teaspoon ground cumin
2 1/2 - 3 cups vegetable stock
2 15-ounce cans black beans, rinsed & drained
1 1/2 cups frozen yellow corn
1/4 tsp ground black pepper
1 14.5-ounce can stewed tomatoes

In a large saucepan or stockpot, heat oil over medium heat.  Cook onion, garlic, carrots, and zucchini, stirring occasionally for 5 minutes or until onion is softened.

Add chili powder and cumin; cook, stirring, for 1 minute.

Add vegetable stock, 1 can of the beans, corn, and ground black pepper; bring to boil.

Meanwhile, in a 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. 

Serving suggestion:  Sprinkle with finely chopped cilantro or shredded cheddar cheese.  Serve with warm corn tortillas or corn bread.

Newsletter, Spring 2003