Vegetarian Black Bean, Carrot, & Tomato Soup

This is a great make ahead soup that's perfect for a light yet fulfilling lunch. It stores well and is a perfect alternative to canned soups.

For the soup you will need:
1/2 onion chopped
12 baby carrots, sliced
1 tablespoon cilantro, chopped
2 cloves garlic, minced
2 1/2 cup vegetable broth
1 can black beans, rinsed and drained
1 can whole kernel corn
1 can stewed tomato's, chopped
2 teaspoons extra virgin olive oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cracked pepper

Directions:
In a large pot heat oil on medium heat, cook the carrots, onion, garlic, cilantro for about 7 minutes. Add cumin, chili powder, and pepper, stir for and cook for 2 minutes. Add broth and bring to a boil for 2 minutes. Add beans, corn, and tomatoes with juice. Reduce heat, and simmer for 15 minutes.
Now for a alternative to vegetarian soup you can add shredded chicken. Or some jalapenos to spice it up.
ENJOY!