Black Bean and Veggie Soup

By GwennW

Ingredients

• 2 T. EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. vegetable or chicken stock
• 3 (15 oz.) cans black beans, drained and rinsed
• 2 (8.75oz.) cans Fiesta corn
• 1 (14.5oz.) can diced tomatoes
• kosher salt and fresh ground pepper, to taste
• optional garnish: sour cream and shredded cheddar cheese

Preparation

Step 1

In a large saucean, heat oil over medium heat. Add onions and carrots, and cook for 7 - 8 minutes until onions have softened. Add in celery and cook for 2 minutes. Add garlic and cook for one more minute.

Add in cumin and chili powder, stirring and cooking for one minute.

Add stock, 1 1/2 cans of beans, corn, salt and pepper. Stir well and bring to a boil.

Meanwhile, in a food processor or blender, puree together tomatoes and remaining beans. Add to pot.

Reduce heat. Cover and simmer for 15 - 20 minutes, or until flavors meld, and all vegetables are tender.

Serve with sour cream and cheese if desired.