Earthy cumin, bold oregano, and the full bodied flavor of chili powder bring this Mexican inspired soup to life. In addition to it's satisfying flavor, this soup is hearty and filling. Refrigerate any leftover portions for up to 4 days.
Enjoy!
Mexican Inspired Black Bean and Vegetable Soup
Ingredients:
2 TBSP olive oil
2 onions, chopped
1 clove garlic, minced
3 stalks celery, chopped
1 cup baby carrots, chopped
3 tsp chili powder
2 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
3 cups water
1 can tomato sauce
1 can sweet corn, drained
1 can black beans, drained and rinsed
Directions:
Heat olive oil in a large saucepan over medium heat. Add the onions, garlic, celery, and carrots. Cook for 5-7 minutes, stirring often, until the onions are soft and tender. Add the chili powder, ground cumin, oregano, salt ,and pepper. Stir well and continue cooking for 1 minute. Next, add the water and tomato sauce stirring until the tomato sauce is fully mixed into the water. Bring contents to a boil, reduce heat to low, cover and simmer for 30 minutes. Add the sweet corn and black beans, and continue simmering, covered for 15 more minutes. Serve and enjoy!
Enjoy!
Mexican Inspired Black Bean and Vegetable Soup
Ingredients:
2 TBSP olive oil
2 onions, chopped
1 clove garlic, minced
3 stalks celery, chopped
1 cup baby carrots, chopped
3 tsp chili powder
2 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
3 cups water
1 can tomato sauce
1 can sweet corn, drained
1 can black beans, drained and rinsed
Directions:
Heat olive oil in a large saucepan over medium heat. Add the onions, garlic, celery, and carrots. Cook for 5-7 minutes, stirring often, until the onions are soft and tender. Add the chili powder, ground cumin, oregano, salt ,and pepper. Stir well and continue cooking for 1 minute. Next, add the water and tomato sauce stirring until the tomato sauce is fully mixed into the water. Bring contents to a boil, reduce heat to low, cover and simmer for 30 minutes. Add the sweet corn and black beans, and continue simmering, covered for 15 more minutes. Serve and enjoy!