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Black Bean Vegetable Soup
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 14oz/398ml) black beans, drained and rinsed
1 can (7oz/199ml) corn kernels
1/4 tsp pepper
1 can (10oz/284ml) 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. Makes 6
servings.
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Black Bean 05