Children born during one's youth are like arrows in a warrior's hand...blessed is the man whose quiver if full of them
Thursday, October 28, 2010
Thankful for food Thursday!
Tis' the season for soup in our home! Always to my surpise, my kids love beans! I could not stand them as a child! I am so glad they do because this is a yummy treat for a cold fall evening! Great with homemade bread or dinner rolls! Enjoy!
Vegetable Black Bean Soup
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
1.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.
2.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.
*This recipe makes 6-8 servings. I double it and freeze the rest. You can also make it in a crockpot and simmer 4-6 hours (you don't have to do step 1 if you do that, just dump it all in and walk away!)