"I was looking for vegetable soup recipes that did not include bags of frozen mixed vegetables. I came across this one on allrecipes.com. Check out my tips and changes at the bottom."
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
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.
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.
-I used 1 Tablespoon butter instead of vegetable oil
-I used 3 cloves garlic
-I used 4 teaspoons chili powder
-I used beef stock instead of vegetable stock
-I used three cans of black beans (putting 1 1/2 in the blender)
-I used two cans of diced tomatoes instead of stewed (putting one in the blender)
-I used canned corn with peppers instead of plain corn