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Vegetable black bean soup
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30 Minute Vegetable Black Bean Soup

Easy and delicious vegetable soup with black beans, carrots, bell peppers, corn, and lots of spices. It is great for those on low calorie/low sodium diets, and diabetics,
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, lunch, Soup
Keyword: bean soup, black bean soup, black bean vegetable soup, diabetic recipes, diet food, healthy, healthy food, low calorie, low sodium, soups, vegetable soup, vegetables
Servings: 4 servings

Ingredients

  • 1 1/2 tsp. vegetable or avocado oil
  • 1 15 oz can of black beans, drained and rinsed
  • 1 14.5 oz can of roasted dices or crushed tomatoes
  • 1 11 oz can of Mexicorn
  • 2 cups Low fat vegetable broth
  • 2 carrots, peeled, and chopped.
  • 1 bell pepper, chopped. I like yellow or green.
  • 1/2 onion, chopped.
  • 1 clove garlic, minced.
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 tbsp. fresh cilantro, minced.

Instructions

  • In a Dutch oven or large saucepan, add 1 1/2 tbsp. of vegetable or avocado oil over medium heat.
  • Add the onion, garlic, bell pepper, and carrots.
    sauteed vegetables
  • Sauté for 5 minutes. Add chili powder, cumin, and black pepper. Stir and add the vegetable broth.
  • Add the beans, corn, and tomatoes.
  • Reduce the heat to low, cover, and cook for 15 minutes.
  • Serve with fresh cilantro on top.
    Black bean vegetable soup
  • ENJOY!