This super easy recipe combines some of our favourite pantry staples. I love the variety of garnish possibilities.
2 tsp vegetable oil
1 onion, diced
1 large carrot, diced
2 cups water
1 ½ cups chunky hot salsaDepending on spice level, you can choose mild, medium or hot salsa
1 cup 19oz can of black beans, drained
1 juice of large lime
Garnish Options
chopped cilantro
sour cream
toasted pepitas
diced avocado
crumbled tortilla chips
1
In a large saucepan or small stockpot, heat the oil over medium heat. Add the onion and cook until soft. Stir in the cumin.
2
Add the carrot and cook a further two minutes, stirring frequently.
3
Add the water and tomatoes. Bring to a simmer and cook for about 10 minutes or until the carrots are tender.
4
Stir in the salsa, beans and lime juice. Season with salt to taste. Bring back to a simmer.
Option:
You can add 1 cup of thawed frozen corn during this step.
You can add 1 cup of chopped cooked chicken during this step.
5
Ladle into bowls. Garnish with desired garnishes.
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Ingredients
2 tsp vegetable oil
1 onion, diced
1 large carrot, diced
2 cups water
1 ½ cups chunky hot salsaDepending on spice level, you can choose mild, medium or hot salsa
1 cup 19oz can of black beans, drained
1 juice of large lime
Garnish Options
chopped cilantro
sour cream
toasted pepitas
diced avocado
crumbled tortilla chips
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