Serves 4 to 6
Serve with a fruit salad of sliced bananas, papaya and pineapple dressed with a spoonful of honey, a pinch of salt and a squeeze of lime for a complete meal. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
2 tablespoons extra virgin olive oil*
1/2 pound baby carrots, sliced
1 bay leaf
Salt to taste
1 red onion, chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 (15-ounce) cans black beans, drained and rinsed*
1 cup frozen corn, thawed*
1 (14-ounce) can diced tomatoes, with their liquid
1 quart vegetable broth
Hot sauce to taste*
2 tablespoons chopped cilantro, plus more for garnish
Method
Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in hot sauce and chopped cilantro. Ladle hot soup into bowls and garnish with more cilantro.
Nutrition
Per serving (about 19oz/541g-wt.): 280 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 1540mg sodium, 45g total carbohydrate (13g dietary fiber, 8g sugar), 12g protein
Tags: Budget, Family Friendly, American, Southwestern, Vegan, Vegetarian, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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