Black Bean Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 ⅓ cloves, minced or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Carrots

  Raw

  2 large or 144g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Canned black beans

  Low sodium, drained

  4 can or 1.7kg

Directions

1. Chop the onion, celery, carrots, and garlic.
2. Heat the olive oil in a large pot over medium-high heat. Sauté the onion, celery, carrots, and garlic for 5 minutes. Add the chili powder, cumin, and black pepper; cook for 1 minute. Stir in the vegetable broth, 2 cans of black beans, and corn. Bring to a boil.
3. In a food processor or blender, puree the remaining 2 cans of black beans and tomatoes until smooth. Stir the puree into the boiling soup mixture, reduce the heat to medium, and simmer for 15 minutes.