Preparing this hearty black bean soup may take more time and effort than emptying a can of ready-made soup into a pot, but like preparing the mind and soul for the Lord, the benefits reaped are well worth the time. Enjoying this soup on a blustery day is even more special and can warm the heart, mind, and body of person partaking of it, much the same way that the Holy Scripture is able to do when people are willing to receive the message of Christ into their lives.
Serves: 6 Prep Time: 15 minutes Ready in: 45 minutes
1 teaspoon olive oil ¼ teaspoon black pepper
1 stalk celery, chopped 3 teaspoons ground cumin
1 large onion, chopped 4 cups vegetable broth
4 cloves garlic, finely diced 4 (15 ounce) cans black beans, drained and rinsed
3 carrots, chopped 1 (14.5 ounce) can crushed tomatoes
2 tablespoons chili powder 2 cups whole kernel corn
- Add olive oil to a large pot and heat on medium high. Place celery, onion, garlic, and carrots in pot and sauté until onions become translucent, about 5 minutes. Next add chili powder, black pepper, and cumin to the vegetables and allow the mixture to simmer for 1 minute. After sauté is complete, stir in chicken broth, 2 cans of black beans, crushed tomatoes, and corn. Mix all ingredients thoroughly and allow soup to come to a boil.
- While soup is coming to a boil, take the remaining 2 cans of black beans and place them in a blender or food processor and allow them to blend until smooth. Add the processed beans to the boiling soup then reduce the heat and allow the soup to simmer for 15 minutes.