Black Bean and Corn Soup

There are so many recipes for black bean soup – but this one is incredibly easy and tastes just like the one I used to spend 4 hours cooking.  The corn adds just the right amount of sweetness and texture.  Even my son who isn’t a big soup fan enjoyed it.

• 2 T olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 medium carrot, diced
• 4 garlic cloves, minced
• 1 tspn ground cumin
• 1 tspn dried oregano
• 2 bay leaves
• 1 14.5 ounce can diced tomatoes
• 3 15.5 ounce cans black beans, rinsed and drained
• 6 cups vegetable broth or water
• 2 cups corn kernels, fresh, frozen or canned

1. In a large soup pot, heat the oil over medium heat.  Add the onion, pepper, carrot and garlic.  Cover and cook until soft, about 10 minutes.
2. Uncover and stir in the cumin, oregano, tomatoes, beans and broth.  Bring to a boil, then reduce heat to low and simmer, uncovered, for approximately 30 minutes, stirring occasionally.
3. Remove the bay leaves and puree about one-third of the soup with an immersion blender or in a food processor, then return to the pot.
4. Add the corn and simmer uncover for 10 minutes.  (You can put the bay leaves back in after blending.)
5. Serve hot.