Black-Bean-and-Corn Stew

Soups are magical in winter. Warming, healing, comforting and best of all filling. Even light soups are filling, making them perfect for cold winter nights where the gym might as well be in China. We found this light little soup on Martha Stewart. My only advice would be to pick up some Beano® beforehand and light a candle in your bathroom. A doubled batch will fill a Crock Pot.

INGREDIENTS

• 4 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 can (4 1/2 ounces) chopped green chiles
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 can’s (14 1/2 ounces each) diced tomatoes in juice
• coarse salt
• 1 package (10 ounces) frozen corn

DIRECTIONS

In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

P.S. Neil says absolutely not, but Chocolate Soup anyone?

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