Light My Path.

2 cups dried black beans soaked overnight and cooked.

1 onion

1 large clove of garlic

2 carrots

1 T olive oil

4 cups vegetable or chicken broth. (I used water and better than bouillon)

2 tsp cummin

2 cups corn

Red pepper flakes to taste (optional if you like spice)

Soak the beans overnight and then cook until tender.

Saute the onion and garlic in the olive oil for a few minutes. Add the broth and beans and cook until onion is tender. Using a hand blender, blend the soup until most of the black beans are pureed. Then add seasonings, carrots and corn. Cook until the carrots are tender.

Makes approx. 6 servings.