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Bean and Legume Soups

Fiesta Veggies Black Bean Soup
2 Tbsp. olive oil
1/2 tsp. whole cumin seeds
1 1/4 cup diced sweet onion, divided
3/4 cup diced red bell pepper, divided
1 (1 oz.) pkg. chili seasoning mix
2 (15 oz.) cans black beans, rinsed and drained
2 cups water or vegetable stock
1 cup salsa
1/2 cup chopped tomatoes (may use cherry tomatoes), seeded and drained
1/4 cup chopped cilantro (optional)
1 cup frozen corn
sour cream or plain yogurt (optional garnish)
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Fiesta Veggies Black Bean Soup

Fiesta Veggies Black Bean Soup

Fiesta Veggies Black Bean Soup
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:23 minutes
1. Heat oil in a large pot over medium-high heat until shimmering. Add cumin and stir briefly until seeds turn a little darker, about 1 minute, then add 1 cup of the onion and 1/2 cup of the bell pepper and cook for 2 to 3 minutes. Add chili mix and cook for 1 minute more, until spices are fragrant. Add beans, water or vegetable stock, and salsa. Simmer for 5 minutes.
2. While soup simmers, make fiesta veggie mixture. In a small bowl mix together remaining 1/4 cup onion, remaining 1/4 cup bell pepper, tomatoes, and cilantro if using. Set aside.
3. Remove soup from heat. Pour half the soup into a blender or food processor and puree (alternately, puree in the potusing an immersion blender). Return puree to the pot and stir in frozen corn. Simmer briefly over medium-high heat to cook corn.
4. To serve, ladle soup into 6 bowls. Top each with some of the fiesta mixture and a dollop of sour cream or yogurt if desired.
Source: Hannaford fresh Magazine, May - June 2013