STREAMING NOW: Chuck's Week Off

Easy Vegetable/Black Bean Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“With most of the food in the house being saved for christmas eve/day, I was hard-pressed to find anything to eat. I decided to make soup out of canned goods i had in the house. Couldn't find a recipei liked, so i made up my own. It was really good and my parents couldn't eat enough of it. The tomato puree adds a thick body to the soup which makes it hearty and thick. I made this about a week ago and I may not have remembered all the ingredients or steps. If i left anything out I'll be sure to add it. However, this soup is really versatile so don't be afraid to make it your own! Any leftover vegetables would be a welcome participant. Enjoy!”
READY IN:
30mins
SERVES:
6-8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oil in the bottom of the soup pot. Add onion, garlic and carrot until the onion becomes clear.
  2. Add chicken broth and bring to a boil.
  3. Add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
  4. Add tomato puree and heat again until hot and steamy.
  5. salt and pepper to taste. i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
  6. The longer you leave the soup cooking on low, the better the flavors meld together. However it can be served immediately if you're in a rush.
  7. Serve with crackers, because this soup is perfect for them! Also good with a little cheese sprinkled on top (whatever kind you enjoy).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: