Hearty Black Bean Veggie Soup

By apanda

Ingredients
  • 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

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.


Nutritional Facts

Servings
8
Per serving
Calories 180
Calories from Fat 34
Total Fat
4g
Sat. Fat
1g
Cholesterol
0mg
Sodium
1663mg
Total Carbs
30g
Fiber
10g
Protein
8g

lunch vegetables chili powder tomatoes corn black beans vegetarian soup soup low saturated fat fiber dairy free gluten free anti inflammatory

3 replies

Sleepatforde
Sleepatforde 2010-01-14 11:38:53 -0600 Report

This recipe looks good, but as a diabetic I need to know the serving size. If it's a half cup, that's a lot of carbs.

Linda808
Linda808 2010-01-10 13:26:28 -0600 Report

The recipe looks great but "serving size: 8" doesn't tell me what a serving size is. I'll have to add up the ingredients and divide it. . kind of a hassle.