Black Bean and Vegetable Soup

Black Bean and Veggie Soup.png

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


  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. 
  2. Add chili powder and cumin; cook, stirring, for 1 minute. 
  3. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  4. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. 
  5. 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. MmmMmm.