Black Bean Soup

You have to try this yummy soup.  It’s delicious and easy and will warm your soul.   Make some jalapeno cornbread to go with it and a salad.  Yum.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 clove garlic, minced
• 2 carrots, chopped
• 1 heaping tbsp flour
• 3 tsp chili powder
• 2 tsp ground cumin
• 2 cups vegetable stock (maybe a little more)
• juice of half a lime
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 tsp salt
• 1/4 tsp white 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 flour,  chili powder and cumin; cook, stirring, 2 minutes. Add stock, 2 cans of the beans, corn, lime juice, salt 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.
3. Garnish with whatever you like such as sour cream, shredded cheddar cheese, avocado slices, sliced green onions, broken tortilla chips or black olives.

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