Black bean vegetable soup
350 cals, 17p, 39c, 6f (per meal)
1 tbsp (15mL)
1 medium (2-1/2" dia) (110g)
1 clove (3g)
2 medium (122g)
2 tsp (5g)
1 tsp (2g)
4 cup(s) (mL)
2 can(s) (878g)
1 11oz can (190g)
2 dash, ground (1g)
1 can (~14.5 oz) (405g)
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 broth, 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.