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Black Bean and Corn Soup
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1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

6 cups vegetable stock

1 Tbsp chili powder

1 tsp ground cumin

2 cans black beans, rinsed and drained

2 cans whole kernel corn

1 28-ounce can crushed or diced tomatoes

Pepper to taste



In large saucepan, braise onion, garlic and carrots in about a quarter cup of broth for five minutes or until softened. Add the rest of the vegetable stock, seasonings, one can of the beans and corn. Bring to a boil.

In food processor or blender, puree tomatoes and remaining can of beans. Add to the pot.

Reduce heat, cover and simmer for 10 to 15 minutes. Serve hot. Makes a nice meal if served with a big green salad.

Makes 10 servings.