Delilah Recipe: Black Bean and Vegetable Soup.

Black Bean & Vegetable Soup.

Serves 8

This healthful and hearty soup makes a wonderful lunch or dinner to fill you up and warm you up from the inside out on a chilly winter day. It's a perennial favorite of my family, and I bet it will be for yours too!

The only real effort is in prepping the veggies, after that, it's mainly just toss in a pot and cook till yummy!


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

1/4 teaspoon ground black pepper

1 (14.5 ounce) can 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.Top with a dollop of sour cream and serve with a thick slice of whole grain bread. 

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