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Black Bean, Corn And Tomato Soup

soups, vegetables

2 teaspoons oil
1 onion; chopped
1/2 teaspoon chili powder
1 cup vegetable or other stock
1 can (19 oz) tomatoes
1 can (19 oz) black beans; drained and rinsed
1-1/2 cups frozen corn kernels
1/4 teaspoon dried basil
dash hot pepper sauce
pepper; to taste
2 tablespoons chopped fresh coriander

In large saucepan, heat oil over medium heat; cook onion with chili powder for 3 to 5 minutes or until onion is softened. Stir in stock, tomatoes, breaking up with spoon, black beans and corn. Add basil, hot pepper sauce, and pepper. Boil gently over medium-high heat for 5 minutes. Season with coriander

Contributor: Canadian Living - January, 1999

Yield: 4 servings

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