Recipe - Black Bean Vegetable Soup

1 tablespoon Vegetable oil
1 Onion; chopped
1 Clove garlic; minced
2 Carrots; chopped
2 teaspoon Chili powder
1 teaspoon Ground cumin
4 cup Vegetable stock
2 cn (14oz) black beans; drained
and rinsed
1 cn (7oz) corn kernels
One fourth teaspoon Pepper
1 cn (10oz) stewed tomatoes

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: reep@datanet.ab.ca (Evelyn)
This recipe comes from Canadian Living Magazine. It is simple, tasty and
filling, especially for our cold winter nights in Alberta. Any kind of
canned beans can be used instead of black beans. A dash of Hot Sauce at the
table is a nice touch.

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.

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. Makes 6 servings.

Per Serving: About 180 calories, 8 grams protein, 4 grams fat, 31 grams
carbohydrate, very high source fibre

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 1 APRIL 1996

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