Recipe: Black Bean Vegetable Soup

Black Bean Vegetable Soup
Newsgroup: rec.food.veg.cooking/Susan Peters
Makes 6 servings

1 Tbsp. vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp. chili powder
1 tsp. ground cumin
4 cups vegetable stock
2 cans (each 14 oz) black beans, drained and rinsed
1 can (7 oz) corn kernels
1/4 tsp. pepper
1 can (10 oz) 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.