- 1 large onion
- 6 cloves garlic
- 4 stalks of celery
- 1/2 red, yellow or orange bell pepper
- 1 Tablespoon vegetable oil
- 4 Cups vegetable broth
- 4 cans reduced-sodium black beans
- 1/2 Tablespoon cumin
- Salt and pepper, to taste
- 1 Pinch of red chili flakes (optional)
Dice onions, bell pepper, celery; mince the garlic.
In a large Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Cook veggies and garlic until tender and onions are translucent, about 8 minutes.
Add vegetable broth; increase heat to high.
Add black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).
Bring soup to boil.
Reduce heat to low and simmer 45-60 minutes, stirring occassionally.
Using an immersion blender on low (or a potato masher), mix and mash the soup until it's at your desired consistency. For the best results, the soup should be well combined but still have some whole black beans.