Vegan Black Bean Soup

Servings: 6 

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 

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. 

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.