With the cooler weather settling in, I wanted to make a delicious hearty soup. This soup really hit the spot with it’s black beans and subtle spices. I topped it off with a bit of sour cream and fresh cilantro. It’s a soup that’s easy to put together and makes for great leftovers the next day.
1 tablespoon olive oil
1 medium white onion, chopped
3 garlic cloves, minced
3 large carrots, chopped
3 celery stalks, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
4 cups low sodium vegetable stock
3 15 oz cans black beans, rinsed and drained
1 15 oz can stewed tomatoes
Optional toppings: sour cream, cilantro, shredded cheese.
In a large stock pot over medium heat place the olive oil, garlic, onions, carrots and celery. Cook for 7-10 minutes, stirring occasionally until the vegetables are soft. In a blender or food processor place the stewed tomatoes and 2 of the 3 cans of black beans and puree until smooth. Add the 1 can of black beans, and the mix from the blender or food processor to the stock pot along with the vegetable stock, chili powder, and ground cumin. Stir well, reduce heat to low and cover. Cook for a minimum of 45 minutes, up to 2 hours. Top with any toppings of choice. Serves 4-6. Enjoy!