Black Bean and Tomato Soup

Ingredients (3-4 servings):

• 2 (19 fl. oz) cans of black bean
• 1 (14 fl. oz) can of diced tomatoes
• 2 carrots, diced
• 2 stalks of celery, diced
• 1/2 medium red onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of vegetable or chicken stock
• 1/2 tsp of paprika
• 1/2 tsp of cumin
• 1/2 tsp of chili powder

Directions:

1. In a pan, saute the onions and garlic until translucent (about 2-3 minutes). Turn the heat off and set aside.
2. In a food processor, process 1 cans of black beans, the diced tomatoes and some of the sauteed onions and garlic (about 1/4 cup) until smooth. (can be skipped if you want it chunky)
3. Add the celery and carrots to the remaining garlic and onions to the pan, and continue to saute until the carrots and celery is tender (about 5-8 minutes). Transfer the vegetables into a large pot, along with the processed bean mixture, stock, remaining black beans, paprika, cumin, chili powder, and simmer for 15 minutes. Serve hot.