Black Bean Vegetable Soup

Directions

Ingredients :

1 tablespoon vegetable oil

4 carrots

chopped

1 onion

chopped

4 cloves garlic

minced

1 tablespoon chili powder

1 teaspoon ground cumin

4 cups chicken broth

3 (15 ounce) cans black beans

rinsed and drained

divided

1 (8.75 ounce) can whole kernel corn

¼ teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

Methods :

Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.

Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.

Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.