Black Bean Vegetable Soup
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Ingredients:
1 tablespoon olive oil
One onion, chopped
One clove garlic, minced
Two carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
Two, (15 ounce) cans black beans, rinsed and drained
1 cup whole kernel corn
1/4 teaspoon ground black pepper
One, (10 ounce) can stewed tomatoes
Directions:
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for five minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for one minute. Add stock, one 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.
Recipe makes six to eight servings.
