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home > recipes > soups > black bean vegetable soup
Black Bean Vegetable Soup This recipe comes from Canadian Living Magazine. It is simple, tasty and filling, especially for our cold winter nights in Alberta. Any kind of canned beans can be used instead of black beans. A dash of Hot Sauce at the table is a nice touch. 1 Tbsp. vegetable oil 1 onion, chopped 1 clove garlic, minced 2 carrots, chopped 2 tsp. chili powder 1 tsp. ground cumin 4 cups vegetable stock 2 cans (each 14oz/398ml) black beans, drained and rinsed 1 can (7oz/199ml) corn kernels 1/4 tsp. pepper 1 can (10oz/284ml) stewed tomatoes 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. 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. Makes 6 servings. Per Serving: About 180 calories, 8 g protein, 4 g fat, 31 g carbohydrate, very high source fibre Enjoy! Evelyn

Black Bean Vegetable Soup


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(posted August 24, 1995)

Black Bean Vegetable
Soup

This recipe comes from Canadian Living Magazine. It is
simple, tasty and
filling, especially for our cold winter nights in Alberta. Any kind of
canned
beans can be used instead of black beans. A dash of Hot Sauce at the
table is a nice touch.

1 Tbsp. vegetable oil
1
onion, chopped
1
clove garlic, minced
2 carrots, chopped
2 tsp.
chili powder
1 tsp. ground
cumin
4 cups vegetable
stock
2 cans (each 14oz/398ml)
black
beans, drained and rinsed
1 can (7oz/199ml)
corn kernels
1/4 tsp. pepper
1 can (10oz/284ml) stewed tomatoes

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.

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.

Makes 6 servings.

Per Serving: About 180 calories, 8
g protein, 4 g fat, 31 g carbohydrate,
very high source fibre

Enjoy!

Evelyn



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from Columbia, Missouri, United States wrote:3  3

A great spicy soup for a winter day.
4 starsDecember 27, 2000


 
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