1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
6 cups vegetable stock
1 Tbsp chili powder
1 tsp ground cumin
2 cans black beans, rinsed and drained
2 cans whole kernel corn
1 28-ounce can crushed or diced tomatoes
Pepper to taste
In large saucepan, braise onion, garlic and carrots in about a quarter cup of broth for five minutes or until softened. Add the rest of the vegetable stock, seasonings, one can of the beans and corn. Bring to a boil.
In food processor or blender, puree tomatoes and remaining can of beans. Add to the pot.
Reduce heat, cover and simmer for 10 to 15 minutes. Serve hot. Makes a nice meal if served with a big green salad.
Makes 10 servings.