Vegan Black Bean Soup

"A thick, hearty soup with a zesty flavor."

Ingredients (for 8 servings)

·         1 tablespoon olive oil

·         1 large onion, chopped

·         1 stalk celery, chopped

·         2 carrots, chopped

·         4 cloves garlic, chopped

·         1 tablespoon chili powder

·         1/2 tablespoon ground cumin

·         1 pinch black pepper

·         4 cups vegetable broth

·         2-4 (15 ounce) cans black beans (may substitute two cans mixed beans/chickpeas)

·         1 (15 ounce) can whole kernel corn

·         1 (14.5 ounce) can crushed or diced tomatoes

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Directions

1.   Heat oil in a large 6 litre 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, 1-2 cans of beans, and corn. Bring to a boil.

2.   Meanwhile, in a food processor or blender, process remaining 1-2 cans beans and tomatoes until smooth. (About half of the cans of beans should be blended.) Stir this broth into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Adjust spicing, including adding salt as desired.  (Add spices early for more heat or later for less heat)

For 4-6 servings, use:

1 carrot

2 garlic

(Adjust chili and cumin as desired)

2 cups broth (+/- as needed)

2 cans beans

1/2 can kernel corn