- Chop onion and carrots; mince the garlic. Take a large saucepan, heat the oil in it at medium heat. Now put the carrots, garlic and onion in the pan and cook for 5 minutes, stirring, until onion is softened.
- Then put the cumin and chili powder in the pan, cook for a minute, stirring. Boil the mixture with the stock, corn, 1 cup of the beans and pepper.
- Blend together the tomatoes and remaining beans in a blender until smooth puree. Put the puree in the pan, lower down the heat, cover and let simmer for 15 minutes more.
- Transfer to the serving bowls and serve 'Vegetables and Black Beans Soup Recipe' hot.