Vegan Black Bean Soup
1 tablespoon olive oil
1 large onion, diced
2 stalks 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.
Pairs Well With
From the Kitchen of Stephanie Buffington