I adapted it from this recipe found on AllRecipe.com.
Black Bean & Corn Soup
1 cup carrots
1 clove garlic
1.5 tsp. chili powder
1 tsp. cumin
3 cups vegetable stock
2 cans organic black beans, rinsed and drained
1 cup organic frozen corn
1/4 tsp. pepper
1 can (14.5 oz.) organic stewed tomatoes
Chop the onion and carrots. I used my Ninja blender/food processor to chop them quickly. Mince the garlic clove.
Spray a large saucepan with cooking spray and toss the onions, minced garlic clove and carrots inside. Heat over medium heat until onions soften (about 5 minutes). Add the cumin and chili powder, stir and cook for 1 minute.
Add one can of black beans, stock, corn and pepper to the saucepan and bring to a boil.
While you wait, in food processor puree the other can of black beans and stewed tomatoes. Add to pan, cover and simmer for 10-15 minutes until carrots are softened.
Serve along with homemade beer bread. I substitute whole wheat flour for regular flour.