Home Style Black Beans & Vegetable Soup
1 tablespoon of vegetable oil
1 onion, chopped
1 clove garlic, minced
3 carrots, chopped
2 teaspoons chili powder
1 teaspoon of ground cumin
4 cups vegetable stock
2 15-ounce cans black beans, rinsed and drained
8 3/4-ounce can of whole kernel corn
1/4 teaspoon ground black pepper
14 1/2-ounce can of stewed tomatoes
In large saucepan, heat oil over medium heat. Cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion softens. Add chili powder and cumin and then cook while stirring for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in a blender, puree together tomatoes and remaining can of beans, adding to the pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.