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Vegetables and Black Beans Soup Recipe

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Vegetables and Black Beans Soup Recipe

Prep Time: Cook Time:


  • Canola oil | 1.00 tbsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Garlic, raw | 1.00 Tbsp
  • Carrots, raw | 1.00 cup chopped
  • Spices, chili powder | 2.00 tsp
  • Spices, cumin seed | 1.00 tsp, whole
  • Vegetable broth | 4.00 cup
  • Corn, sweet, yellow, canned, whole kernel, drained solids | 1.00 can 12 oz yields
  • Spices, pepper, black | 0.25 tsp, ground
  • Beans, black, boiled, without salt | 2.00 cup
  • Stewed tomatoes | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 158.50 mg

Fat per serving: 3.98 g

Saturated fat per serving: 0.57 g

Protein per serving: 6.08 g

Sodium per serving: 817.42 mg

Cholesterol per serving: 0.00 g


  1. Chop onion and carrots; mince the garlic. Take a large saucepan, heat the oil in it at medium heat. Now put the carrots, garlic and onion in the pan and cook for 5 minutes, stirring, until onion is softened.
  2. Then put the cumin and chili powder in the pan, cook for a minute, stirring. Boil the mixture with the stock, corn, 1 cup of the beans and pepper.
  3. Blend together the tomatoes and remaining beans in a blender until smooth puree. Put the puree in the pan, lower down the heat, cover and let simmer for 15 minutes more.
  4. Transfer to the serving bowls and serve 'Vegetables and Black Beans Soup Recipe' hot.

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