Black Bean Vegetable Soup


Maybe I was inspired by my friend and neighbor's "week of soup" on her new food blog, This Full Plate, but I sure was craving soup last night! James and I leave for Hawaii in less than a month so we are on the no carb, no sugar diet train... No fun but I have been having a HELL of a time getting to the gym and I know that I can slim out a bit if I cut carbs and sugar out of my diet... and there is always binge day on Saturdays!!! I found this DELICIOUS and ridiculously easy soup on last night and it turned out even better than we had anticipated. I had it for lunch today too and wish I had another helping! Hope you enjoy it as much as we do. Here is the recipe:


  • 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
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes


  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.
Onions, garlic, carrots after chili powder and cumin have been added.


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