Vegan Black Bean Soup

This is a delicious vegan black bean recipe I tried out for the first time the other day and for me it is definitely a keeper. It had just the right rich with wondrous flavor I was craving. I used dried black beans which I soaked overnight first, then pressure cooked them for about 30 minutes. They came out incredible. I did add some flavoring into the juices for some extra zing & pop. With recipes like this, its just as well to improvise with some of the spices and include whatever it is that your own taste buds prefer. Enjoy!

Ingredients

• 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

Directions

1. Heat oil in a large pot over medium-high heat. Sauté 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.
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.

From <http://allrecipes.com/recipe/vegan-black-bean-soup/detail.aspx>

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