Welcome with Black Beans and Corn

I'm a vegetarian. I just don't like raw vegetables. And I like junk food. A lot. And I know that I'm not the only one. So here are some recipes and ideas that my poor, desperate-to-force-healthy-food-down-my-unwilling-throat family has found effective. (Okay, so they're not that desperate). Because it is winter, time of constant soups, I will start with our favorite soup. If you don't like corn, you can leave it out, but if you don't like beans, then you are out of luck.
Cuban Black Bean and Corn Soup
2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
3 15oz cans black beans, rinsed and drained
2 tablespoons tomato paste
2 cups vegetable broth
1 1/2 teaspoons dried oregano
1 tsp. cumin
1/4 tsp. salt
1/2 cup frozen corn kernels

in a large saucepan, heat the oil over medium heat and cook the onions and garlic until soft. Add pepper and cook until soft. stir in the beans and tomato paste and cook for 1 min. Stir in the broth, 2 cups of water, the oregano, cumin and salt and bring to a boil. It will not look appetizing. Don't worry, it gets better. Reduce heat, cover and simmer for at least ten min. Transfer 4 cups to a blender/food processor and puree until smooth. Return to pan and stir to blend. Add the corn and stir. cook until the corn is just warmed through. About 4 min. Serves 4. Easy to double, and freeze. Best with corn bread, or try spooning it over rice. I like a little bit of cheddar cheese sprinkled on mine.

Please comment on foods that you do or do not like and I will be glad to find and test recipes. And if I won't (avocado for example), I volunteer Dad to test it for me! Coming soon: healthy yet soft and delicious muffins, Mexican Minestrone, Spanish rice, Everyone Loves Spaghetti, pastryless quiche and simple Chili without meat substitute.