Easy Vegetable/Black Bean Soup

• 2 tablespoons desired cooking oil (I used vegetable)
• 2 -3 garlic cloves, minced
• 1 small onion, chopped
• 1 carrot, peeled and chopped
• 4 (8 ounce) cans black beans, undrained
• 1 (8 ounce) canseasoned chili beans, undrained
• 1 (8 ounce) can sweet corn, drained
• 1 (14 ounce) can tomato puree
• 2 teaspoons cumin
• 1 teaspoon chili powder (optional)
• 3 -4 cups chicken broth (depends how thick you want it, you can always add more later. veggie stock can be substitued for a v)
• salt and pepper
• 1 pinch cilantro leaf

1. heat oil in the bottom of the soup pot.
2. Add onion, garlic and carrot until the onion becomes clear.
3. Add chicken broth and bring to a boil.
4. Add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
5. Add tomato puree and heat again until hot and steamy.
6. salt and pepper to taste.
7. i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
8. The longer you leave the soup cooking on low, the better the flavors meld together.
9. However it can be served immediately if you're in a rush.
10. Serve with crackers, because this soup is perfect for them!
11. Also good with a little cheese sprinkled on top (whatever kind you enjoy).

cooking oil, garlic, onion, carrot, black beans, chili beans, sweet corn, tomato puree, cumin, chili powder, chicken broth, salt, cilantro leaf

Taken from www.food.com/recipe/easy-vegetable-black-bean-soup-346836 (may not work)