Black Bean Soup

I prefer to use a potato masher instead of the food processor, and it has a homemade texture.

1 lb. boneless pork chop, cut into ½” pieces
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 1/2 c. vegetable (or chicken) stock
3 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1/4 t ground black pepper
1 (14.5 ounce) can diced tomatoes
1 pkg. frozen spinach, thawed

In large saucepan, brown meat; add onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add stock, 1 1/2 cans of the beans, corn, and spinach; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

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