Amazing Black Bean Soup

• few tablespoons of water (or 1 TBLS olive oil)
• 1 cup celery
• 1 cup onion
• 1/2 cup green bell pepper
• 1 can diced green chillis
• 4-5 cloves garlic, minced
• 3 tsp cumin
• 2 tsp dried oregano
• 2 tsp chili powder
• 1/2-1 tsp black pepper
• 6 cups vegetable broth (or part broth and part water)
• 6 cans no salt black beans (or 1/2 black and 1/2 pinto)
• 2 cans stewed tomatoes
• 1/2 bunch cilantro (chopped)
• Corn chips
• Daiya vegan cheese (cheddar or jack can be used)

Preparation & Directions

Heat water (or oil) in pan and sauté celery, onion bell pepper and garlic.  If you’re using water, make sure to keep adding a bit of water so the veggies don’t stick and burn. Cook for about 10 minutes until tender.  Add chillis and seasonings and cook an additional 3 minutes.  Add broth, beans and tomatoes. Bring to a boil, reduce heat and simmer 30 minutes.  Remove 1/3 of soup and put in a high powered blender and puree and then add it back to your pot of soup.  Add in your chopped cilantro and let cook an additional 5 minutes.  Serve with a handful of corn chips and some shreds of cheddar cheese!  If you’d like the soup to thicken up, let simmer additional time with the lid off.

FROM: Adapted from The Fiber35 Recipes

PREP TIME: 15-20 minutes

COOK TIME: 45 minutes

SERVES: 6