Quick and Easy Black Bean Soup

Ingredients and Weight:

• 1 can (15 ounces) of black beans, drained and rinsed
• 1 can (15 ounces) of corn, drained
• 1 can (15 ounces) of diced tomatoes, undrained
• 1 can (15 ounces) of kidney beans, drained and rinsed
• 1 green bell pepper, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 1 onion, chopped (about 1 cup)
• 2 cloves of garlic, minced
• 3 cups of chicken broth
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

1 (very easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, sauté the green bell pepper, red bell pepper, and onion until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Stir in the black beans, corn, tomatoes, kidney beans, chicken broth, cumin, chili powder, salt, and black pepper.
4. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.

Nutritional Information:

(per serving) - Calories: 200 - Fat: 5g - Protein: 10g - Carbohydrates: 30g

Dish Characteristics:

• Savory and flavorful
• Rich and creamy texture
• Colorful and visually appealing
• Suitable for a variety of dietary restrictions

User Comments:

• "This soup was delicious! It was so easy to make and packed with flavor."
• "I added a dollop of sour cream and a sprinkle of shredded cheddar cheese on top, and it was amazing."
• "This is a great soup to make ahead of time and reheat for a quick and easy meal."

Special Precautions and Tips:

• If you don't have chicken broth, you can use vegetable broth instead.
• If you want a spicier soup, add more chili powder to taste.
• If you're short on time, you can use canned beans instead of dried beans.