Spicy Black Bean & Vegetable Soup
black beans, carrots, corn, tomatoes
1 tbsp. vegetable oil
2 carrots, chopped or thinly sliced
1 onion, chopped
1 clove of garlic, minced
2 tsp. chilli powder
1 tsp. ground cumin
4 cups vegetable stock
2 (14 oz.) cans black beans, rinsed and drained
1 (8 oz.) can whole kernel corn, drained or 1 cup frozen corn
¼ tsp. ground black pepper
1 (19 oz.) can stewed tomatoes
Heat the oil in a large saucepan over medium heat.
Add carrots, onion, and garlic and cook for 5 minutes or so until onion is softened.
Add chilli powder and cumin and stir for 1 minute.
Add stock, 1 can of beans, corn and black pepper. Bring the mixture to a boil.
Meanwhile, in a food processor or blender, puree together the tomatoes and remaining can of beans and add to the pot.
Reduce heat, cover and simmer for 15 minutes until carrots are tender.
Serves 4 – 6