Black Bean Soup over Brown Rice
I've been making a ton of soups lately and this one turned out especially well. I made a few adjustments to the original recipe by adding a little smoked salt and some bac'un bits when the soup was almost finished. You don't have to add these things and the soup will still be delicious. It is awesome served over hot brown rice. Gluten-free vegan, soy free (without the bac'un bits), nut free.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 pinch black pepper
- 4 cups vegetable broth
- 4 (15 ounce) cans black beans
- 1 (15 ounce) can whole kernel corn
- 1 (14.5 ounce) can crushed tomatoes
- chopped cilantro and avocado slices (optional)
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Serve over hot brown rice and garnish with fresh cilantro and avocado slices.