Sassy Spice Black Bean Soup

It's cold outside. There aren't many fresh veggies about. I'm exhausted from that three hours of commuting I do each day. I needed a hearty meal that I could easily transport to work to avoid paying $6 for lunch each day. What could be better than a black bean soup, so think it is nearly a stew?

But this is not just any soup--it's one I created myself. Yes, yes, I'm aware that it's easy to create soups, and that most people don't even follow a recipe. But I'm of the type that relies upon recipes, tweaking them a bit to my tastes but never starting from scratch. This time I did.

Sassy Spice Black Bean Soup:
olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
4 garlic cloves, diced
2 cans black beans, drained (I don't rinse as I like a bit of the bean liquid)
3/4 package frozen yellow corn (you could probably use all of the 16 oz)
1 14.5 oz can diced tomatoes
1 1/2 cups chicken stock
1 cup water
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp tumeric
1 tsp cinnamon
Salt to taste
Generous dashes of hot sauce (GPKitchen uses Crystal Hot Sauce)

First, create a soffrito. A soffrito enhances the flavor of a soup, making it richer and more flavorful. Heat a large stockpot over medium heat and coat the bottom with plenty of olive oil. Throw in the onions and carrots, and saute for ten minutes. Add the garlic and saute five minutes more (garlic is more prone to burning so should be added later, something I always forget). When the vegetables are tender, add the rest of the ingredients and bring to a boil. Turn down and let simmer about 45 minutes. At about 30 minutes, check the seasonings, and adjust to your liking. Do this before the very end so the flavors can still meld.

You can top with sour cream, yogurt or sharp cheddar cheese, but I had it as is and it was quite filling. Crusty bread or tortilla chips might be nice.