Southwest Tomato and Bean Soup
Ingredients
1 small sweet onion, chopped2 carrots, chopped
4 stalks celery, chopped
2 cups vegetable broth56 ounces plum tomatoes
15 1/2 ounces black beans
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons salt2 teaspoons ground black pepper
Directions
In 5 quart sauce pan, over medium heat, add onion, carrots, celery and broth. Bring to a boil. Reduce heat to medium low and cook, covered for 15 minutes. Add tomatoes, beans, chili powder, cumin, salt, and pepper. Stir well. Break up tomatoes with a spoon. Simmer, covered, for 1 1/2 hours.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Return soup to pan. Simmer on low for 15 minutes.