Veggie Foodie

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2-3 cloves garlic, chopped
• 1 tsp chili powder
• 1 tbsp ground cumin
• 1 pinch black pepper
• 2 (15 ounce) cans black beans
• 1/2 (15 ounce) can whole kernel corn
• 1/2 (14.5 ounce) can crushed tomatoes
• 1 tsp salt or to taste
• 2 cups water

For garnishing

• 2 spring onions, chopped
• 1/2 avocado, chopped (optional)
• some sour cream

Method:

1. Heat oil in a pot over medium-high heat.
2. Add onion, celery, carrots, garlic and salt and sauté for 5 minutes.
3. Season with chili powder, cumin powder, and black pepper; cook for 1 minute.
4. Add a can of beans, corn and water and bring to a boil.
5. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth.
6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 7-8 minutes.
7. Garnish with spring onions, avocado, sour cream and serve

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup