Corn & Black Bean Soup

I like soups. Soups are very forgiving to the cook. Because of the liquid, they are unlikely to burn. Over cooking simply means that everything is softer, and undercooking often means that the ingredients are still toothsome. It's not that it's impossible to screw up a soup. Anything can be screwed up. However, I like something that requires herculean efforts to do badly.

2 Tbs. oil
1 medium onion, chopped
3 cloves garlic, sliced or chopped
2 red bell peppers, chopped
2 Tbs. chili powder
4 cups corn kernels, frozen is fine
4 cups water or stock
1 28oz can diced tomatoes
1 15 oz can black beans, drained and rinsed
salt and pepper to taste

Soften the onion, garlic, and bell pepper in the oil over medium heat. Add the chili powder and corn. Stir occasionally until the corn starts to brown.

Add water or stock and canned tomatoes. Bring to a boil. Add black beans. Turn down heat, simmer for 15 minutes. Salt and pepper to taste.

serves 10