BLACK BEAN VEGETABLE SOUP
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
3 carrots, chopped
2 stalks of celery, chopped
1 zucchini, shredded
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
3 cups vegetable or chicken stock
2 (15 ounce) cans black beans, rinsed and drained OR 3 cups of cooked beans
1 (8.75 ounce) can whole kernel corn OR 1 cup of frozen corn
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes OR 6 to 7 frozen or fresh tomatoes
In a large pot, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans or 1.5 cups of cooked beans, corn, zucchini and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining beans; add to pot. Reduce heat, cover, and simmer for 20 to 25 minutes or until carrots are tender.