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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

Nutrition Info

232.4 calories carbohydrate: 41.7 g cholesterol: 2.5 mg fat: 3.1 g fiber: 13.7 g protein: 12.1 g saturatedFat: 0.5 g servingSize: - sodium: 1331.6 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.