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"Black Gold" Black Bean Soup

Black Bean Soup
  • 2 cans (14.5 oz. ea.) Imagine™ Organic Vegetable Broth or Imagine™ Organic Free Range Chicken Broth
  • 5 cans (15 oz. ea.) Westbrae Natural® Organic Black Beans, drained and rinsed
  • 2 tablespoons Spectrum Naturals® High Heat Safflower Oil or Spectrum Naturals Canola Oil
  • 1-1/2 cups chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped red or green peppers
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 can (15.25 oz.) Westbrae Natural® Whole Kernel Golden Corn, drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Dollop of sour cream (optional)
  • Fresh Cilantro (optional for garnish)
  • Garden of Eatin'® All Natural Chili & Lime Cantina Chips or Garden of Eatin™ Blue Tortilla Chips

    • Directions:

    1. In a blender or food processor, puree 1 can of Imagine™ Broth with 3 cups of Westbrae Natural® Organic Black Beans. Set aside.
    2. In a large saucepan, heat Spectrum Naturals® Oil. Add onion and carrot and cook until onion is tender, about 3 minutes. Add red pepper and garlic; cook 1 minute. Add coriander and cumin; cook 30 seconds.
    3. Add remaining Imagine™ Broth, pureed black bean mixture, remaining drained Westbrae Natural® Organic Black Beans, Westbrae Natural® Whole Kernel Corn, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Garnish if desired. Serve with Garden of Eatin'™ Tortilla Chips.

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Makes about 6 servings.