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The Practical Pantry

Good food at the ready. Since 1998.

Black Bean Vegetable Soup

January 4, 2019 by Tammy Leave a Comment

Print Recipe
Black Bean Vegetable Soup
Servings
Ingredients
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 carrots chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 15- ounce cans black beans rinsed and drained
  • 1 8.75- ounce can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 14.5- ounce can stewed tomatoes
Servings
Ingredients
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 carrots chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 15- ounce cans black beans rinsed and drained
  • 1 8.75- ounce can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 14.5- ounce can stewed tomatoes
Instructions
  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Makes 8 servings.

Pantry Pointers

Zucchini

To cook zucchini as a side dish, preheat grill for medium heat and lightly oil the grate. Cut your zucchini into lengthwise sections no more than 1/4 inch in thickness. Rub both sides of the slices with olive oil and season with salt and pepper. Add your favorite herbs if desired. Grill approximately 2 minutes a side, turning once.

Shrimp

To thaw frozen shrimp, place them in a colander and thaw them out under cold running water for five minutes before using. If you keep a couple of 12-ounce bags of cooked frozen shrimp in my freezer, so that when the urge strikes, you can put together a quick seafood meal in minutes.

Cauliflower

When buying cauliflower, choose heads that are white — the whiter they are, the fresher they are. Heads also should be without discoloration. If there are leaves still attached, they should be crisp and green.

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