Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, celery and kernels of corn.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
3 stalks celery, chopped
2 teaspoons chili powder 1 teaspoon ground cumin
4 cups vegetable or chicken stock
1 lg. can black beans, rinsed and drained
1 can whole kernel corn
1/4 teaspoon ground black pepper
1 can diced tomatoes
In large saucepan, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1/2 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remainder of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Note, if you do not have a blender or food processor, mash tomatoes and beans with a potato masher until broken up.