Chunky Black Bean Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery rib, diced (about 1/2 cup)
• 3 (15 1/2 ounce) canned black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh coarse ground black pepper
• 3 cups water
• 1 tablespoon balsamic vinegar

Recipe

• 1 heat oil in a dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
• 2 stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
• 3 transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
• 4 return puree to pot, stir in vinegar, heat thoroughly and serve.