Meatless Mondays: Black Bean Soup

I know I didn’t post a recipe last week but for some reason it felt like a lot longer. I have been working feverishly on a project that is coming to a close and it felt amazing to get back to Meatless Mondays by trying this recipe from allrecpies.com.

Here is the link: http://allrecipes.com/recipe/25333/vegan-black-bean-soup/

1 tablespoon olive oil

1 large onion-chopped

4 cloves garlic-chopped

2 carrots

1 stalk of celery

2 tablespoons chili powder

1 tablespoon cumin

1 pinch black pepper

4 cups vegetable broth

4 15 oz. cans of black beans

1 15oz can of whole kernel corn

1 14.5 oz. can of crushed tomatoes

Directions

1. 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.
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.

I was unsure how much I would like it without salt but the pepper, chili powder and cumin, onions and garlic provided more than enough flavor. It was relatively easy to make it and we both loved it!