| For FAT FREE, use vegetable broth added as required to keep from scorching in place of oil | |||||||||
| Black Bean Soup | |||||||||
| 2 | Cans black beans, rinsed & drained | ||||||||
| 1 | Can Plum tomatoes | ||||||||
| 1 | Large onion, diced | ||||||||
| 1 | Cup frozen corn niblets | ||||||||
| 2 | Carrots, diced | ||||||||
| 2 | Cloves garlic, minced | ||||||||
| 2 | Tsp chili powder | ||||||||
| 1 | Tsp cumin | ||||||||
| 4 | Cups water | ||||||||
| 1 | Tbls vegatable oil | ||||||||
| Puree one can of black beans with can of plum tomatoes and reserve | |||||||||
| Meanwhile, heat oil at medium heat, add onions & carrots, cook till onions are soft. | |||||||||
| Add corn & the other can of black beans, cook till heated through | |||||||||
| Add chili, cumin & garlic, cook 1 minute | |||||||||
| Add reserved puree of tomatoes & black beans | |||||||||
| Add water, simmer approx 45 minutes | |||||||||
| Makes 6 to 8 servings. | |||||||||
| Keeps well, make ahead and serve reheated if you like | |||||||||