Recipe of the Week: Black Bean Soup, by I.R.


  • 1 tbs olive oil
  • 1 large chopped onion
  • 1 chopped celery stalk
  • 2 chopped carrots
  • 4 chopped garlic cloves
  • 2 tbs chili powder
  • 1 tbs ground cumin
  • 1 pinch of black pepper
  • 4 cups vegetable broth
  • 4 (15oz) cans of black beans
  • 1 (15oz) can of whole kernel corn
  • 1 (15oz) can of crushed tomatoes


  1. Heat oil in a large pot over medium heat and saute onion, celery, carrots, and garlic for about five minutes.
  2. Season with chili powder, cumin, and black pepper.
  3. Cook for 1 minute, then stir in broth, 2 cans of beans and the corn.
  4. Bring to a boil.
  5. Process the remaining 2 cans of beans and tomatoes in a food processor or with a potato masher until smooth.
  6. Stir into boiling soup mixture.
  7. Reduce heat to a simmer and cook for 15 minutes.

Makes about 6 servings.

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