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Black Bean and Vegetable Soup
- 4 cloves garlic
- 1 medium onion
- 2 medium carrots
- 2 medium celery stalks
- 1 medium apple
- 2 (15-oz) cans black beans, no salt added
- 1 (14 ½-oz) can crushed tomatoes, no salt added
- 1 Tablespoon canola oil
- 2 Tablespoons chili powder
- 4 teaspoons ground cumin
- 4 cups low-sodium vegetable broth
- 1 (8 ¾-oz) can whole kernel corn or 1 cup thawed frozen corn
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1/3 cup fresh cilantro leaves
- Can opener
- Cutting board
- Large pot
- Measuring cups
- Measuring spoons
- Medium bowl
- Mixing spoon
- Sharp knife
- Vegetable peeler
- Peel and mince garlic. Peel and chop onion.
- Rinse carrots, celery, and apple. Peel and chop carrots. Chop celery and apple.
- If using, rinse and mince cilantro.
- Using a colander, rinse and drain black beans. In a medium bowl, add half the black beans, reserving the rest for later. Add tomatoes to the bowl. Mash together with a fork.
- In a large pot over medium heat, heat oil. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add chili powder and cumin. Cook, stirring, for 1 minute. Add chopped apple, mashed bean and tomato mixture, remaining beans, broth, and corn. Bring to boil. Reduce heat and simmer until vegetables are tender, 10-15 minutes more. Stir in salt and pepper. If using, stir in cilantro now.
- Leftover soup keeps for up to 3 days in the refrigerator or 1 month in the freezer.
- If you have a blender, use it to puree the tomatoes and beans in Step 4. This will give the soup a smoother feel.