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Black Bean Soup

What you need: 

1 tablespoon olive oil
1 large onion, chopped
4 stalks celery, chopped
25 baby carrots, chopped
4 Serrano peppers
4 jalapeño peppers
4 cloves garlic, chopped
2 1/2 tablespoons chili powder
1 tablespoon plus 1 teaspoon ground cumin
1/4 teaspoon black pepper
2 cartons vegetable broth
1 large can crushed tomatoes (divided)
3 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
salt to taste

What you do: 

1. Heat oil in a large pot over medium-high heat. Sauté onion, jalapeño peppers, Serrano peppers, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, half of the can of tomatoes, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Before serving, add salt.

Preparation Time: 
45 minutes
Cooking Time: 
Recipe Category: 


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