Vegetables are packed with many vitamins and minerals and make for a healthy and hearty soup to serve as lunch or dinner.
2 tbsp. extra virgin olive oil
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, finely chopped
1/4 c. tomato paste
3 cloves garlic, crushed with press
1 1/2 tsp. ground cumin
3 c. lower-sodium vegetable or chicken broth
3 cans (15 oz. each) lower-sodium black beans, undrained
1 c. frozen corn
Avocado chunks and cilantro leaves, for serving
1
In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally.
2
Add tomato paste, garlic and cumin. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.
3
Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on high for 4 hours or low for 6 hours in a slow cooker. Serve with avocado and cilantro.
Ingredients
2 tbsp. extra virgin olive oil
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, finely chopped
1/4 c. tomato paste
3 cloves garlic, crushed with press
1 1/2 tsp. ground cumin
3 c. lower-sodium vegetable or chicken broth
3 cans (15 oz. each) lower-sodium black beans, undrained
1 c. frozen corn
Avocado chunks and cilantro leaves, for serving