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