Vegan 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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 410 Calories

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 (15 ounce) can whole kernel corn
• 1 stalk celery, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 carrots, chopped
• 4 cups vegetable broth
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1 pinch black pepper
• 4 (15 ounce) cans black beans

Recipe Instructions

Step 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, 2 cans of beans, and corn. Bring to a boil.

Step 2

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.