Taste for Health - Black Bean Soup

Feb 22, 2017

This black bean soup is full of healthy ingredients to fill you and give you energy for your day. The black beans provide ample protein and fiber, without adding fat.  The celery, carrots, and corn add vitamins and minerals, such as vitamin A and C. The soup goes great topped with a dollop of greek yogurt.


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Black Bean Soup


Serves 6
1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

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We used this recipe in our monthly outreach at PATH, a transitional housing facility for homeless in San Diego. Enjoy the video below about how to make this delicious soup and how the residents benefitted from the experience.


Taste for Health 2/22/17

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