black bean soup

i found a recipe online for black bean soup that i actually liked. here’s what i ended up cooking up:

ingredients:

• vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 carrot, chopped
• about a tablespoon each of chili powder and cumin
• 3 cups beef stock (2×1.5cup cans)
• 2×15oz cans black beans, rinsed and drained
• 1×10oz can whole kernel corn
• 1×14.5oz can stewed tomatoes
• ground black pepper
• 1 green bell pepper, chopped
• 1/2 red pepper, chopped

prep: with food processor or blender, puree together tomatoes and 1 can black beans; set aside. in large saucpan, heat oil over medium heat; cook onion, garlic, carrots, peppers, stirring occasionally, until onion is softened, about 5 minutes. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can beans, corn, ground pepper; bring to boil. add tomato mixture, reduce heat, cover, simmer for 15 minutes or until carrots are tender.

i also added about a cup and a half of cooked rice to the finished mix, to make it more of a rice-soup blend; i could probably have added a cup, or three quarters of a cup, of rice instead for a proper “spicy black bean with rice” sort of soup, like they serve back home at hogan brothers. subbing out the beef stock for vegetable stock would make it a veggie dish, too.