Black Bean Vegetable Soup    

*(for some reason, it would not let me add a photo)

Ingredients: 

- 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 (15 ounce) cans black
beans, rinsed and drained
- 1 (8.75 ounce) can whole
kernel corn
- 1/4 tsp ground black pepper
- 1 (14.5 ounce) can stewed
tomatoes.

Directions:

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 boil.

2. 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.

*I substituted the black beans for navy beans, since I prefer them more. Also, I added a lot more spices than the original recipe called for, since I love to experiment. It turned out delicious and everyone loved it!