Easy Vegetable/black Bean Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 heat oil in the bottom of the soup pot. add onion, garlic and carrot until the onion becomes clear.
• 2 add chicken broth and bring to a boil.
• 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 add tomato puree and heat again until hot and steamy.
• 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 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 serve with crackers, because this soup is perfect for them! also good with a little cheese sprinkled on top (whatever kind you enjoy).