Smoky Black Bean Soup

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1/2 tsp ground black pepper
  • 4 cups vegetable stock
  • 4 15-oz cans black beans, drained
  • 1 15-oz can corn
  • 1 15-oz can crushed tomatoes

Heat oil in a large soup pot over medium high heat.  Sauté onion, celery, carrots, and garlic for 5 minutes until softened.  Add chili powder, smoked paprika, cumin and black pepper.  Stir well and cook for an additional minute.  Add broth, half of the beans and the corn.  Bring to a boil, reduce heat to simmer.  In a food processor, purée the remaining beans with the tomatoes until smooth.  Stir into the simmering soup, reduce heat to medium and cook for 15 minutes until vegetables are tender.  Taste and adjust seasonings as needed.  Serve with chopped cilantro and sour cream or crème fraîche, if desired with hot sauce and lime wedges on the side.

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