Ingredients

• 2 (15 ounce) cans of black beans, rinsed and drained
• 1 (8.75 ounce) can of whole kernel corn
• 1/4 tsp. ground black pepper
• 1 (14.5 ounce) can of stewed tomatoes
• 1 chopped onion
• 1 minced clove garlic
• 2 chopped carrots
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 4 c. vegetable stock
• 1 tbsp. vegetable oil

Directions

1. Put a little olive oil over a medium flame. Add your onions, garlic, and carrots, until the onion is tender.
2. Next you will throw in your chili powder, and cumin. Let this cook for about a minute.
3. While still stirring, add the stock, can of beans, corn, and then your pepper.
4. This will need to come to a full boil.
5. Now grab the tomatoes and rest of the beans and puree them in a food processor.
6. When they are done add these to the soup.
7. Let this simmer for approx. 15 min, letting the carrots get tender!