Spicy Black Bean Vegetable Soup

4.60 (1371)
⏱ 50 mins 🍽 ['8', '8 - servings'] 🌶 american 🏷 Main course

This hearty American soup creates a thick, spicy base by pureeing one can of black beans with stewed tomatoes. The mixture is then added to a pot where onions, garlic, carrots, corn and the remaining beans have been simmering in a spiced vegetable stock. The result is a satisfying, flavourful dinner that is ready in under an hour.

Spicy Black Bean Vegetable Soup

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

Method

  1. Warm the oil in a large saucepan. Cook the chopped onion, minced garlic and chopped carrots, stirring now and then, for 5 minutes or until the onion softens. Stir in the chili powder and cumin and cook for 1 minute. Pour in the stock, add one can of beans, the corn and the pepper, then bring the mixture to a boil.
  2. While the soup heats, combine the tomatoes and the other can of beans in a food processor or blender and puree until smooth. Stir this puree into the saucepan. Lower the heat, cover the pan and let the soup simmer for 10 to 15 minutes or until the carrots are tender.

Nutrition (per serving)

Calories165 kcal
Fat3 g
Sugars4 g
Protein8 g
Sodium683 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorAllrecipes Member