Black Bean Soup

• 1 large onion
• 6 cloves garlic
• 4 stalks of celery
• 1/2 red, yellow or orange bell pepper
• 1 tablespoon vegetable oil
• 4 cup vegetable broth
• 4 cans reduced-sodium black beans
• 1/2 tablespoon cumin
• salt and pepper, to taste
• 1 pinch of red chili flakes (optional)

1. Dice onions, bell pepper, celery; mince the garlic.
2. 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.
3. Add vegetable broth; increase heat to high.
4. Add black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).
5. Bring soup to boil.
6. Reduce heat to low and simmer 45-60 minutes, stirring occassionally.
7. Remove Dutch oven from heat. 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.
8. Serve immediately.