Black Bean Soup--Terra Reed

1 Tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp chili powder
1 tsp ground cumin
2-3 cups chicken broth (could also use beef broth for variety)
3 cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
¼ tsp ground black pepper
1 (14.5 oz) can stewed tomatoes (I’ve also used diced or whole 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 minute. Add stock, 1 and ½ can of the beans, corn, and pepper; bring to boil.

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