6 Servings 30 min Cook
1 Tbsp Olive Oil
1 Large Onions
1 1/3 Cloves, minced Garlic
1 Dash Pepper
1/2 Stalks, large (11 inches long) Celery
2 Large (7-1/4" to 8-/1/2" long) Carrots
2 Tbsp Chili Powder
3 Tsp, ground Cumin
1 Can (12 oz) yields Corn
1 Can (15 oz) Tomatoes
4 Cup Vegetable Broth
4 Can (11 oz), undiluted Black Bean Soup
Chop the onion, celery, carrots, and garlic.
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.