Black Bean Soup

[Guest guest]

Black Bean Soup

 

" Pureed black beans and tomatoes are combined with vegetable broth to make a

nice thick base for this soup, which hosts celery, carrots, onion and corn. "

 

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

5 (15 ounce) cans black beans

2 c. whole kernel frozen 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, 3 cans of beans. 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. Add frozen

corn and reduce heat to medium, and simmer for 5 - 8 minutes.