Vegan Black Bean Soup recipe

6 servings

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

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

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.

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.