Black Bean Vegetable Soup

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Black Bean Vegetable Soup

Servings: 8

 

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

 

 

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.

 

 

" May your roots go down deep into the soil of God's marvelous love; and may

you be able to feel and understand. . .how long, how wide, how deep, and how

high his love really is. "

Ephesians 3:17-19

 

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