Recipe of the Week: Black Bean Soup, by I.R.

Ingredients:

• 1 tbs olive oil
• 1 large chopped onion
• 1 chopped celery stalk
• 2 chopped carrots
• 4 chopped garlic cloves
• 2 tbs chili powder
• 1 tbs ground cumin
• 1 pinch of black pepper
• 4 cups vegetable broth
• 4 (15oz) cans of black beans
• 1 (15oz) can of whole kernel corn
• 1 (15oz) can of crushed tomatoes

Directions:

1. Heat oil in a large pot over medium heat and saute onion, celery, carrots, and garlic for about five minutes.
2. Season with chili powder, cumin, and black pepper.
3. Cook for 1 minute, then stir in broth, 2 cans of beans and the corn.
4. Bring to a boil.
5. Process the remaining 2 cans of beans and tomatoes in a food processor or with a potato masher until smooth.
6. Stir into boiling soup mixture.
7. Reduce heat to a simmer and cook for 15 minutes.

Makes about 6 servings.

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