black bean vegetable soup

Look at me go!!!! Making all this real-food and such! My med school friend, Elizabeth, says I am turning into a real-person by making all these foods....maybe she's right, haha. All I know is that I will have to make something realllly unhealthy in the very near future. And I'm thinking it's going to involve the jumbo-size bag of Resee's cups I bought yesterday for an intense studying session with Raluca. So stay tuned for Resee's brownies, or something like that. :)

This recipe came from my mom's food science class that she took last semester. She made it while I was home for the summer and it was SO GOOD! So I thought I'd give it a try. I never realized how easy soup is....you just open some cans, cut up some veggies, onions, and garlic and let it all get happy in the pot. So easy. I think I'll be making soup more often, now. AND it's kind of like cereal - a meal in a bowl! Only two dishes to wash! Brilliant, really.

Black Bean Vegetable Soup

1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp. chili powder
1 tsp. ground cumin
4 cups veggie stock (or chicken or beef, whatever your heart desires)
1 (15 oz.) cans black beans, rinsed and drained
1 (8.75 oz.) can whole kernel corn
1/4 tsp. ground black pepper
1 (14.5 oz.) can stewed tomatoes

In a large pot, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally for 5 minutes, or until onion is softened. Add chili powder and cumin; cook, stirring for 1 minutes. Add stock, 1 can of beans, corn, and pepper. Bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10-15 minutes, or until carrots are tender.