Black Bean Vegetable Soup
-1 tablespoon vegetable oil
-1 onion, chopped
-3 cloves garlic, minced
-2 carrots, chopped
-3 teaspoons chili powder
-1-2 teaspoon ground cumin
-2-3 cups chicken stock
-2 (15 ounce) cans black beans, rinsed and drained
-1 (8.75 ounce) can whole kernel corn
-1/2 teaspoon ground black pepper
-1 (14.5 ounce) can 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 minutes. Add stock, 1 can of the beans, corn, and pepper; bring to a boil.

Meanwhile, in a food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minuets or until carrots are tender.

This soup is cramazing! I stewed it up on a Sunday night so that I could have leftovers throughout the week. It's great with some cheddar cheese sprinkled on top, and crackers- or tortilla chips! It reminds me of a cross between Tortilla soup and vegetarian chili. If you wanted to stretch it, you could make a cheese quesadilla to go alongside. Easy, healthy and delicious! Can't go wrong.