Chunky Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery rib, diced (about 1/2 cup)

• 3 (15 1/2 ounce) cans black beans, rinsed and drained

• 1 (14 1/2 ounce) can diced tomatoes with onion and garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh coarse ground black pepper
• 3 cups water
• 1 tablespoon balsamic vinegar

Directions

1. 1

   Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.

2. 2

   Transfer 3 cups beans and liquid to a processor and process to a coarse puree. Return puree to pot, stir in vinegar, heat thoroughly and serve.