Thursday, October 28, 2010

Thankful for food Thursday!

Tis' the season for soup in our home!  Always to my surpise, my kids love beans!  I could not stand them as a child!  I am so glad they do because this is a yummy treat for a cold fall evening!  Great with homemade bread or dinner rolls!  Enjoy!

Vegetable Black Bean Soup

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 (8.75 ounce) can whole kernel corn
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. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2.Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

*This recipe makes 6-8 servings.  I double it and freeze the rest.  You can also make it in a crockpot and simmer 4-6 hours (you don't have to do step 1 if you do that, just dump it all in and walk away!)


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