Recipe of Korean Bean Paste Soup Ingredients

Black Bean Vegetable Soup

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Recipe Summary Black Bean Vegetable Soup

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.

Ingredients | Korean Bean Paste Soup Ingredients

1 tablespoon vegetable oil

4 carrots, chopped

1 onion, chopped

4 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

4 cups chicken broth

3 (15 ounce) cans black beans, rinsed and drained, divided

1 (8.75 ounce) can whole kernel corn

¼ teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

Directions

Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.

Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.

Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Substitute beef broth for chicken broth if desired.

Info | Korean Bean Paste Soup Ingredients

prep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 servings

TAG : Black Bean Vegetable Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,

Images of Korean Bean Paste Soup Ingredients

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