Vegan Black Bean Soup

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Serves 6 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

From the Kitchen of Stephanie Buffington

Ingredients You'll Need

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.

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