I was trying to think of a more appealing name for this soup but the name is exactly what it is, a thick black bean soup that happens to be vegan and delicious. It is also a very easy recipe that is cheap to cook up for dinner any day of the week.
Delicious Rating: This soup is full of healthy goodness that tastes great. I blended half of the pot with an immersion blender which gave it a better consistency for soup but still had some chunks of vegetables and beans. My DH & I really enjoyed it and it is great with some garlic crusty bread!
Ingredients
Delicious Rating: This soup is full of healthy goodness that tastes great. I blended half of the pot with an immersion blender which gave it a better consistency for soup but still had some chunks of vegetables and beans. My DH & I really enjoyed it and it is great with some garlic crusty bread!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp pepper
- 4 cups vegetable broth
- 4 cans black beans
- 1 can whole kernel corn
- 1 can crushed tomatoes
- Cook onion, carrots, and garlic in olive oil over medium heat for five minutes.
- Add in chili powder, cumin, and pepper and stir for one minutes.
- Stir in vegetable broth, 2 cans of beans, and corn.
- Bring to boil.
- Blend the remaining beans and tomatoes until smooth in blender.
- Stir mixture into pot and turn to low heat.
- Simmer for 15 minutes.
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