Black Bean Vegetable Soup recipe

6 servings

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed and drained

1 (8.75 ounce) can whole kernel corn

1/4 teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened.

Add chili powder and cumin; cook, stirring, for 1 minute.

Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot.

Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.