Simple Black Bean Soup

Simplicity often tastes the best.  And this soup is quick to make, too.  A sandwich (such as this) along with this soup will make a wonderful meal.

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  • 1 onion, chopped
  • 2 carrots, cut in half lengthwise and thinly sliced
  • 1 stalk celery, cut in half lengthwise and thinly sliced
  • 4 large cloves garlic, minced
  • 1 – 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • ground black pepper, to taste
  • 4 cups water or veggie broth, to desired salt level (I used 4 cups broth)
  • 4 cans black beans (I used unsalted)
  • 1 small can (14 – 15 oz) diced tomatoes
  • salt, as needed (I used 1/4 tsp)

In a soup pot, saute onion, carrots and celery for about 5 minutes.  Add garlic and saute a few minutes more.  Add spices and saute a minute.

While those things are cooking, blend or process 2 cans of black beans and the diced tomatoes.  If you need to use some of the broth/water to do so, go ahead.

Add remaining ingredients to the pot (including the blended beans).  Simmer until done, about 15 – 20 minutes, depending on the size of your carrots and celery.

 

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