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  • Prep Time
    15 minutes
  • Cook Time
    45 minutes
  • Serving
    5 People
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Step 1

Heat oil in a large pot over medium-high heat.

Step 2

Sauté the celery, onion, garlic, and garlic for 6 minutes. Season with black pepper, chili powder, cumin, and cook for 1-2 minutes. Stir in the vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process the tomatoes and another 2 cans of beans until smooth.

Step 3

Stir into the boiling soup mixture, reduce heat to medium, and simmer for 14-17 minutes.

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