Black Bean Vegetable Soup

 

 

So, about 3 weeks ago Thom unfortunately watched a youtube video that showed some really horrible things that happen when cows are slaughtered, how pigs and chicken are raised for the slaughter and maybe veal -   I'm not sure.  All I know is he was TRAUMATIZED.  He tried to explain it to me but after the first sentence I was all "Uh uh!   No no no no no no no!!!!!"  It's going to be awhile before he will be able to eat meat again I guess, so in the mean time I have been trying to come up with some yummy meatless meals.  This is really hard for me, because in a normal week, I think we eat meat 6 out of 7 days!!  I found a recipe for black bean soup and played around with it.  I love the result!  It has a delicious smoky flavor from the cumin, and just the right amount of vegetables.  I know I will be making this one regularly this winter!!

Black Bean Vegetable Soup
Recipe from Kathee Clifford


Ingredients:
1 tbsp. olive oil

1/2 onion, minced

1 clove garlic, minced

2 carrots, chopped

2 potatoes, chopped

1 tsp. chili powder

2 tsp. ground cumin

4 cups vegetable or chicken stock

2 (15 ounce) cans black beans, rinsed and drained

1 cup frozen corn

1/4 tsp. ground black pepper

1/4 tsp. salt

1 (14.5 ounce) can mexican style stewed tomatoes

 

Directions:

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, potatoes, corn, and pepper; bring to boil.           

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 20 to 25 minutes or until carrots and potatoes are tender.