Black Bean Vegetable Soup

From: AllRecipes

Half of the black beans in this spicy soup are pureed
   with tomatoes, the other half are simmered with carrots,
   onion and kernels of corn. Prep Time: approx. 15 Minutes.
   Cook Time: approx. 35 Minutes. Ready in: approx. 50
   Minutes. Makes 6 - 8 servings.

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock

2 (15 ounce) cans black
beans, rinsed and drained
1 (8.75 ounce) can whole
kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions
1 In large saucepan, heat oil over medium heat; cook
   onion, garlic, and carrots, stirring occasionally, for 5
   minutes or until onion is softened. Add chili powder and
   cumin; cook, stirring, for 1 minute. Add stock, 1 can of the
   beans, corn, and pepper; bring to boil.
2 Meanwhile, in food processor or blender, puree together
   tomatoes and remaining can of beans; add to pot. Reduce heat,
   cover, and simmer for 10 to 15 minutes or until carrots are tender.