Bibliowench's Black Bean Soup

So good that even her 3-year old, who seems to live on a diet of peanut butter and air, loves this dish.

• Dice one onion and one carrot. Mince or press a few cloves of garlic. Sautee in one tbsp of vegetable oil until onions are soft (5 minutes or so).
• Throw in 2 tbsp of chili pepper and 1 tbsp of cumin. Cook for one more minute.
• Add 3 cups chicken stock, 2 cans black beans, and about 1/3 bag of frozen corn (you got the fresh stuff, great, but this is my easy meal.) Bring to a boil.
• Puree 1 can black beans and 1 can stewed tomatoes in blender or food processor. Add to soup. Cover and simmer for about 20 minutes until carrots are tender.