Black bean vegetable soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 \N Onion; chopped
1 \N Clove garlic; minced
2 \N Carrots; chopped
2 teaspoons Chili powder
1 teaspoon Ground cumin
4 cups Vegetable stock
2 cans (14-oz) black beans; drained and rinsed
1 can (7-oz) corn kernels
¼ teaspoon Pepper
1 can (10-oz) stewed tomatoes

Date: Mon, 1 Apr 96 8:33:53 EST submitted by: reep@... (Evelyn) 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.

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 grams protein, 4 grams fat, 31 grams carbohydrate, very high source fibre DAVE <DAVIDG@...>



From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

Similar recipes