- 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-ounce) cans no-salt-added black beans, drained and rinsed
- 1 cup corn kernals, fresh or frozen and thawed
- 1 (14-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, plus more for garnish
Directions
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 cilantro. Ladle hot soup into bowls and garnish with more cilantro.
Nutritional Info
Per Serving:
290 calories (70 from fat)
8g total fat
1g saturated fat
570mg sodium
46g carbohydrates
14 g dietary fiber
9g sugar
12g protein
SmartPoints value : 9
