2-1/2 c. water (can sub. vegetable or chicken broth, omit boullion)
2 c. Carrots, chopped
2 c. Frozen Corn
2 cloves Garlic, minced
3 c. fresh Tomatoes, chopped (or 2 cans)
3/4 tsp. ground Cumin
Salt and Pepper
Instructions
In a large pot (5 qt or more), cook green pepper, carrots, celery, corn, onion, and garlic in oil until tender. (You may substitute frozen versions of all veggies. It is equally delicious and quite time saving.)
Puree 2 cans rinsed beans, one at a time with 1/2 cup water each. If using broth, use broth in place of water. Swish blender with remaining liquid and add all to sauteed veggies.
Add any remaining liquid, 1 can rinsed and drained whole beans, tomatoes, and spices. Bring to a boil.
Reduce heat. Cover and simmer 20 minutes.
Serving
Suggestions
Great served with sour cream, your favorite fresh bread, or tortilla strips.
Originally Submitted
9/25/2012
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You can add this Garden Vegetable Black Bean Soup recipe to your own private DesktopCookbook.