Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound carrots, sliced
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 1 red onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 (15.0-ounce) cans no-salt-added black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 (14.0-ounce) can no-salt-added diced tomatoes, with their liquid
  • 1 quart low-sodium vegetable broth
  • Hot sauce, to taste
  • 2 tablespoons chopped fresh cilantro

Instruction

  • 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 onion 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 cilantro.
  • Ladle hot soup into bowls and garnish with more cilantro.