1 tbls olive oil onion garlic clove 2 med carrots 1 tsp cumin 2 tsp chili powder 2 cups water 2 cups chicken stock 1 can corn 3 cans black beans 1 can stewed tomatoes 1 tsp black pepper
heat olive oil, add chopped onion, chopped carrots, and garlic. Sautee until soft about 5 minutes. Add cumin and chilipowder, cook one minute. Add corn, water, pepper, stock, and 1 1/2 can of black beans. Heat until boiling. Meanwhile in blender, blend tomatoes and remaining beans. Add to boiling mixture. Reduce heat and simmer 15 minutes or until carrots are soft.