20-Minute Black Bean Soup

by Tony Blodgett November 27, 2018

20-Minute Black Bean Soup

20 Minute Black Bean Soup

Ingredients

  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can garlic fire roasted diced tomatoes
  • 4 (15 ounce cans) black beans, (2 undrained and 2 drain & rinsed)
  • 2 (14.5 ounce) cans low-sodium vegetable broth
  • 1 (4 ounce can) diced green chilies
  • 1 cup frozen corn, thawed
  • 1½ teaspoons cumin
  • ½ to 1 teaspoon chili powder
  • 1 tablespoon fresh squeezed lime juice
  • fresh chopped cilantro for serving, if desired

Instructions

  1. Add two cans of undrained black beans to a food processor and pulse until thickend. Set aside.
  2. Spray pan with cooking spray.
  3. Stir in onion and saute for 3-4 minutes.
  4. Add in garlic and cook for an additional minute.
  5. Stir in the tomatoes, all of the black beans, vegetable broth, green chilies, corn, cumin and chili powder.
  6. Bring to a simmer and cook for 10-15 minutes
  7. If the soup is too thick, ass more vegetable broth. If you would like it thicker, puree some of the soup in a blender or food processor.
  8. Take off the heat and stir in fresh lime juice.
  9. Season with salt and pepper to taste.
  10. Serve immediately with fresh cilantro.
Tony Blodgett
Tony Blodgett


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