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.
- 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.