Black Bean and corn soup!

2 tbl olive oil

1 medium red onion chopped

1 medium red or yellow pepper chopped

1 medium carrot chopped

4 garlic cloved minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 can (14.5 ounce) can diced tomatoes, drained

1 1/2 cups cooked or 3 (15.5 ounce ) cans black beans, drained and rinsed

6 cups vegetable broth , homemade, storebought or water

2 cups, frozen or fresh corn kernels

1 teaspoon fresh lemon juice

salt and pepper to taste

Tabasco sauce to serve

1. in a large soup pot, heat oil over medium heat, add onion, bell pepper, carrot and garlic, cover and cook until soft about 10 minutes. uncover and stir in the cumin, oregano, tomatoes, beans and broth. Bring to a boil, then reduce heat to low and simmer, uncovered for 10 minutes stirring occasionally.
2. Puree about 1/3 of the soup using an immersion blender or in a blender or food processor ( I omitted this part). BE CAREFUL THE SOUP IS HOT!!!   Add the corn, and simmer uncovered for 10 minutes to heat through and blend flavors.
3. Just before serving, stir in the lemon juice and season with salt and pepper to taste.  ( I omitted the salt and pepper)  Serve the Tabasco on the side.

Ladle into bowls.

This is supposed to make 4 servings.  I thought I would double this so I could have at least a weeks worth of lunches.  The maker of this recipe must think people have huge stomachs because I got at least 12 servings out of this!  I ended up freezing some.   I added some different things to the soup to give it a different taste  at lunch.  One day I added avocado, one day a mango salsa, another day I had tortilla chips with it. I could make  spicier if I wanted or keep it mild.  For those who are not vegans, it is still a great dish!  My meat loving husband enjoyed it!!  I can see this as being a very versatile soup!