Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Directions
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Skillet Cornbread
Ingredients:
1 1/2 cups cornmeal
1 1/2 cup unbleached all-purpose flour
3 1/2 teaspoon baking powder
1/4 cup canola or safflower oil
1 tablespoons maple syrup or agave
2 1/4 cups soymilk or water
1 teaspoon salt
Directions:
Preheat oven to 400. Put oiled 10" iron skillet in oven to heat. Mix dry ingredients well, stir in milk and oil. Pour into hot skillet and bake about 30 min on the top shelf.
***for mexican cornbread add to batter: 1 small onion, chopped; 2 cups corn, 2 tsp. chili powder.
