1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
2 tomatoes, seperated- chopped and sliced
4 garlic cloves, chopped
2 tablespoon chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
3 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1. Chop up carrots, celery, tomatoes, onion and garlic
2. Heat oil in large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes.
3. Season with chili powder, cumin, and black pepper; cook for 1 minute.
4. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
5. Meanwhile, in a food processor or blender, process remaining can of beans and chopped tomatoes until smooth.
6. Stir into boiling soup mixture, add sliced tomato to soup, reduce heat to medium, and simmer for 15 minutes.
7. Serve and let cool before eating.
Sarahn’s Tip: Make sure you get the right kind of canned food (beans and corn) for the soup. If you accidentally get the wrong one, it can throw off the texture a little. It might make for a different soup though, so experiment away!
Sarahn’s Twist: I added some garlic seasoning to the soup when it was cooking and added avocado to each bowl for an additional taste (I love avocado with any and everything!)
Sarahn’s Taste: I just started to get into beans when I became a vegetarian about 8 months ago. I'm still adjusting to the texture of black beans, but I loved this soup because its well seasoned and very filling. #sarahnsays