Black Bean Vegetable Soup

By KSmitherman

Ingredients

• 1 tbs. oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 tsp. chili powder
• 1 tsp. cumin
• 4 cups vegetable stock
• ( I used water and a pkg. of Knorr veg. soup mix)
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (8.75 oz.) can whole kernal corn
• 1/4 tsp black pepper
• 1 (14.5 oz) can stewed tomotoes

Details

Servings 6

Preparation

Step 1

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 a boil.
Meanwhile, in food processor or blender puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, simmer for 10 to 15 minutes or until carrots are tender.