1 T. olive oil
1 small onion, minced
2 garlic cloves, minced
2 carrots, thinly sliced
1 T. chili powder
1 tsp. ground cumin
2 cans (15 oz) black beans, rinsed and drained
1 (28 oz) can crushed tomatoes
1 (10 oz) package frozen corn kernels, thawed
1-2 c. water
avocado, sour cream, cheese tortilla chips, scallions
- In a 5-quart heavy soup pot, heat oil over medium high heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onions begin to softened, about 4 minutes.
- Add carrots, chili powder and cumin. Cook, stirring occasionally (be careful not to let the spices burn onto the bottom of the pan), until carrots are crisp-tender, about 6-8 minutes. Add beans, tomatoes, corn, and 1 to 2 cups of water. Simmer until slightly thickened.