Black Bean and Corn Stew
Serves: 8

1 cup apple juice
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 cans black beans
2 cups corn kernels (fresh, canned or frozen)
2 cups water,
2 tablespons minced garlic
1 cup chopped tomato
4 teaspoons chili powder
2 tablespoons honey
2 tablespoons tomato paste

In a large soup pot over medium-high heat, combine apple juice and olive oil.

When hot add onions. Saute, stirring, until soft but not brown.

Add celery and carrot; saute 5 minutes.

Add remaining ingredients; bring to a boil.

Lower heat; simmer 15 minutes.

Before serving, puree 1 cup stew in blender; add back to pot.