Zach’s Black Bean Soup
1 onion (diced)
3 carrots (sliced)
1 clove garlic (minced)
1 - 2 tablespoons vegetable oil
2 stocks celery (sliced)
2 teaspoons chili powder
2 teaspoons ground cumin
2 1/2 cups vegetable broth
3 cans black beans (1 1/2 cans go into the blender)
2 cups frozen corn
1 large can of stewed tomatoes (goes into the blender with half of the beans)
Fresh cilantro (optional)
Blend half of the black beans and the stewed tomatoes in a blender. They don’t have to be perfectly smooth, but get them somewhat blended.
Sauté the onions, garlic, and carrots in the oil until they are tender (5-10 minutes). You should probably do this in a large pot. Add the chili powder and cumin, and cook for another minuet. Add everything except for the blended bean mixture. Bring to a boil and simmer for 10 minutes. Add the blended bean mixture, and simmer for another 5 minutes.
Garnish with cilantro (I use obscene amounts of it, but we were out of it when I was taking photos).
Note: If the mixture doesn’t seem thick enough, you can mix 1/2 cup of the soup with 2 tablespoons of corn starch, then mix it back into the soup. Simmer for another 5 minutes.