This week's Soup Special of the Day is Black Bean Vegetable Soup. Loaded with vegetables and spices. Thank you to Nicky L. for sharing this recipe. Enjoy and Eat Healthy!
Black Bean Vegetable Soup
1 tablespoon extra light olive oil
4 gourmet Yukon potatoes, quartered and parboiled for 7 minutes
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups reduced sodium vegetable stock
2 (15 ounce) cans low sodium 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 potatoes, onion, garlic, and carrots, stirring occasionally, for 7 minutes or until potatoes and 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 15 to 20 minutes or until carrots are tender.