Black Bean and Carrot Soup


  • 2 teaspoons canola oil
  • 2 cups packaged shredded carrots, plus additional for garnish
  • 1 cup chopped onion
  • 2 cans (15.25 ounces each) Great Value Reduced Sodium Black Beans, drained and rinsed
  • 2 cups Great Value Fat Free, Less Sodium Chicken Broth
  • 1 can (14.5 ounces) Great Value No Salt Added Diced Tomatoes, undrained
  • 2 teaspoons finely chopped canned chipotle pepper in adobo sauce
  • Chopped cilantro and pepitas (pumpkin seeds), for serving, if desired
  • ¼ cup light or nonfat sour cream
  • ½ teaspoon ground cumin


Heat oil in large pot over medium heat; add carrots and onion and cook, stirring occasionally, until softened, 8 to 10 minutes.

Add black beans, chicken broth, tomatoes, chipotle pepper and 2 cups water; bring to boil, reduce heat and simmer, covered, until carrots are tender, 8 to 10 minutes.

Remove from heat and blend until smooth in 3 to 4 batches in an electric blender, being careful not to fill more than halfway full.

Return to pot and reheat if necessary.

Serving Suggestion: For the cumin-spiced sour cream; stir together sour cream and ground cumin. Garnish with additional shredded carrots and desired toppings, if desired.

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