Another Black Bean Soup

Vegan Black Bean Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
  
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans (rinsed)
  
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes (full can)
  

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

My tips: I cut back just a little on the chili powder and cumin. I would add a lot more carrots and celery next time. I used frozen corn instead of canned. And I omitted one can of black beans and added pinto beans instead (not to the blender part).

I really really liked this! I think it's my new favorite healthy soup.