Vegan Black Bean Soup
This vegan black bean soup is easy to make, thick, and hearty with a spicy flavor.
olive oil
1
tablespoon
onion, chopped
1
large
carrots, chopped
2
celery, chopped
1
stalk
garlic, chopped
4
cloves
chili powder
2
tablespoons
ground cumin
1
tablespoon
black pepper
1
pinch
vegetable broth
4
cups
black beans, undrained, divided
4
(15 ounce) cans
whole kernel corn
1
(15 ounce) can
crushed tomatoes
1
(14.5 ounce) can
 Gather all ingredients.
  Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
  Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
  Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
  Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.
