Vegan Black Bean Soup

Vegan Black Bean Soup

 "Easy to make, thick, hearty soup with a zesty flavor."

 Ingredients
 Original recipe makes 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

 Directions 

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.

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