Chunky Black Bean Soup

A delicious black bean soup that is not overly spiced.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, diced (about 1 cup)
• 1  celery rib, diced (about 1/2 cup)
• 3 (15 1/2ounce)  canned black beans, rinsed and drained
• 1 (14 1/2ounce) 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

Directions

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.