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Black Bean and Veggie Soup


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  • 2 T. EVOO
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. vegetable or chicken stock
  • 3 (15 oz.) cans black beans, drained and rinsed
  • 2 (8.75oz.) cans Fiesta corn
  • 1 (14.5oz.) can diced tomatoes
  • kosher salt and fresh ground pepper, to taste
  • optional garnish: sour cream and shredded cheddar cheese


Servings 8


Step 1

In a large saucean, heat oil over medium heat. Add onions and carrots, and cook for 7 - 8 minutes until onions have softened. Add in celery and cook for 2 minutes. Add garlic and cook for one more minute.

Add in cumin and chili powder, stirring and cooking for one minute.

Add stock, 1 1/2 cans of beans, corn, salt and pepper. Stir well and bring to a boil.

Meanwhile, in a food processor or blender, puree together tomatoes and remaining beans. Add to pot.

Reduce heat. Cover and simmer for 15 - 20 minutes, or until flavors meld, and all vegetables are tender.

Serve with sour cream and cheese if desired.


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