20 Minute Black Bean Soup

• Vegan
• Gluten free

• Produce

  • 4 15 ounce cans Black beans
  • 1 Cilantro, fresh
  • 1 cup Corn, frozen
  • 4 cloves Garlic
  • 1 (14.5 ounce can Garlic
  • 1 4 ounce can Green chilies
  • 1 Onion, medium

• Canned Goods

  • 2 (14.5 ounce cans Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Lime juice, fresh-squeezed

• Baking & Spices

  • 1/2 tsp Chili powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on therecipecritic.com

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (14.5 ounce) can garlic fire roasted diced tomatoes
• 4 (15 ounce cans) black beans, (2 undrained and 2 drained and rinsed)
• 2 (14.5 ounce) cans low-sodium vegetable broth
• 1 (4 ounce can) diced green chilies
• 1 cup frozen corn, thawed
• 1½ teaspoons cumin
• ½-1 teaspoon chili powder
• 1 tablespoon fresh squeezed lime juice
• fresh chopped cilantro for serving, if desired

Directions

• Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
• Heat oil in a large dutch oven or pot.
• Stir in onion and sauté for 3-4 minutes.
• Add in garlic and cook for an additional minute.
• Stir in the tomatoes, all of the black beans, chicken broth, green chilies, corn, cumin and chili powder.
• Bring to a simmer and cook for 10-15 minutes.
• If the soup is too thick add more chicken broth. If you would like it thicker puree some of the soup in a blender or food processor.
• Take off of the heat and stir in fresh squeeze lime juice.
• Season with salt and pepper to taste.
• Serve immediately with fresh chopped cilantro for serving.