(Vegetarian, Dairy Free, Gluten Free)
Ingredients:
- 1 tablespoon sautéing oil
- ½ large onion, chopped
- 1 stalk of celery, chopped
- 2 carrots, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons of chili powder
- ½ tablespoon of ground cumin
- pinch of black pepper
- 2 cups vegetable broth
- 2 cans of black beans
- 8 oz of whole kernel corn
- 8 oz of crushed tomatoes
Heat oil in large pot over medium heat. Saute onion, celery, carrots, and garlic for 5 minutes. Season with chili powder, cumin, and black pepper. Cook for one minute. Stir in vegetable broth, 1 can of black beans, and corn and turn up heat to medium high. While that is heating up, blend the other can of black beans and the tomatoes in a blender or food processor until smooth. Stir that into boiling soup mixture, reduce heat and simmer for 20 minutes. Enjoy.
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