Spicy Black Bean Vegetable Soup
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Recipe Summary
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 8
Yield: 6 – 8 servings
Ingredients:
Ingredient Checklist
Note: if you are going to use an immersion stick, you do not need to chop anything. Just hold back on half the black beans until the end.
• 1 ½ cups dried black bean soaked overnight or 3 can of black bean which you rinsed and drained
• 6 Cups or water or chicken broth
• 1 Large Sweet Potato cubed in small bit size pieces
• 1 pound mushrooms sliced
• 1 plus pounds of bok choy diced
• 1 plus pound of Chard, rib removed and sliced
• ¾ cups of packaged of sundried tomatoes
• 1 Tablespoon Cumin
• 1 Tablespoon Oregano
• 1 teaspoon Chipotle Powder or more if you like it hot!
• 1 teaspoon Paprika
• 5 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon ground black pepper
• 2 (15 ounce) cans black beans,
• 1 (8.75 ounce) can whole kernel corn
Add All Ingredients To Shopping List
Directions
Instructions Checklist
• Step 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.
• Step 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.