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    You are in: Home / Recipes / Easy Vegetable/Black Bean Soup Recipe
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    Easy Vegetable/Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Lindsay!'s Note:

    With most of the food in the house being saved for christmas eve/day, I was hard-pressed to find anything to eat. I decided to make soup out of canned goods i had in the house. Couldn't find a recipei liked, so i made up my own. It was really good and my parents couldn't eat enough of it. The tomato puree adds a thick body to the soup which makes it hearty and thick. I made this about a week ago and I may not have remembered all the ingredients or steps. If i left anything out I'll be sure to add it. However, this soup is really versatile so don't be afraid to make it your own! Any leftover vegetables would be a welcome participant. Enjoy!

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    Serves: 6-8


    Units: US | Metric

    • 2 tablespoons desired cooking oil (I used vegetable)
    • 2 -3 garlic cloves, minced
    • 1 small onion, chopped
    • 1 carrot, peeled and chopped
    • 4 (8 ounce) cans black beans, undrained
    • 1 (8 ounce) can seasoned chili beans, undrained
    • 1 (8 ounce) can sweet corn, drained
    • 1 (14 ounce) can tomato puree
    • 2 teaspoons cumin
    • 1 teaspoon chili powder (optional)
    • 3 -4 cups chicken broth (depends how thick you want it, you can always add more later. veggie stock can be substitued for a v)
    • salt and pepper
    • 1 pinch cilantro leaf


    1. 1
      heat oil in the bottom of the soup pot. Add onion, garlic and carrot until the onion becomes clear.
    2. 2
      Add chicken broth and bring to a boil.
    3. 3
      Add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
    4. 4
      Add tomato puree and heat again until hot and steamy.
    5. 5
      salt and pepper to taste. i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
    6. 6
      The longer you leave the soup cooking on low, the better the flavors meld together. However it can be served immediately if you're in a rush.
    7. 7
      Serve with crackers, because this soup is perfect for them! Also good with a little cheese sprinkled on top (whatever kind you enjoy).

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    Ratings & Reviews:

    • on June 04, 2009


      We absolutely loved this soup....and I particularly loved the fact that it is made with ingredients that I usually have on hand. I did not add any salt because, for us, there is plenty in the canned goods. I made the soup up earlier in the day and then just reheated it when hubby came home. (I added a bit of water to it when I reheated it). Served it with garlic bread. Thanks for the lovely meal, Lindsay!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Vegetable/Black Bean Soup

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 330.5
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 505.5 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 14.3 g
    Sugars 5.7 g
    Protein 18.2 g

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