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Black Bean Vegetable Soup

1 tb Vegetable oil
1 Onion; chopped
1 Clove garlic; minced
2 Carrots; chopped
2 ts Chili powder
1 ts Ground cumin
4 c Vegetable stock
2 cn (14-oz) black beans; drained and rinsed
1 cn (7-oz) corn kernels
1/4 ts Pepper
1 cn (10-oz) stewed tomatoes

In large saucepan, 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 minute. Add stock, 1 can of the 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 to 15 minutes or until carrots are tender. Makes 6 servings.

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