Black Bean Vegetable Soup

• 1 tablespoon vegetable oil
• 4 carrots, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 3 (15 ounce) cans black beans, rinsed and drained, divided
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

1. Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
2. Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
3. Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

vegetable oil, carrots, onion, garlic, chili powder, ground cumin, chicken broth, black beans, whole kernel corn, ground black pepper, tomatoes

Taken from www.allrecipes.com/recipe/238391/black-bean-vegetable-soup/ (may not work)