Age group(s) for this recipe:
Elementary School
Middle School
High School & Beyond

Estimated time:
45 minutes

Number of servings:
12

Ingredients: (Hit your return key to start a new line)
2 onions, chopped
2 cloves garlic, minced
4 chopped carrots
1 1/2 Tbsp. chili powder
2 tsp. cumin
8 cups chicken or vegetable stock
4 cans black beans, drained and rinsed
2 cups corn
2 10 oz. cans stewed or chopped tomatoes

Directions:
1. Heat a couple of tablespoons of oil at medium heat, add first three ingredients and cook till onion has softened.

2. Add seasonings and cook for another minute.

3. Add stock, 2 cans of beans and corn. Bring to boil, then simmer partially covered on low for 20 minutes.

4. Puree remaining beans in food processor. You may puree the tomatoes with them if you choose, depending on your texture preference.

5. Add pureed beans and tomatoes, and cook till heated through.

6. Adjust seasoning with salt and pepper if desired.

Other suggestions and comments:
This soup is good with fresh bread and salad. Adjust spices according to your family's preferences.

We use a wavy-edged chopper for the carrots, because it's safer than a knife.