Creamy Black Bean Soup//Oil Free

I think I've mentioned before that before I was vegan, I really wasn't into soups that much. But, since I am now vegan and cooking more, I've really come to love soup. They can be a meal all on their own depending on how hearty you make them. They are so incredibly easy too and they do not take long. This soup took about 30 minutes to make. That includes the chopping of the vegetables. 

I've been wanting to make this soup for a long time. It really is a cold weather soup and well, it's cold out. Here in the Chicago land area anyway. It warms your entire body when you eat it.

After I made the video, my daughter said put some lime in it. So I did and it was even better. Then I thought, I bet a quesadilla would go great with this. And I was right. So be sure to make a quesadilla to go with your soup.

Ok, let's get to the recipe. Here is what you will need. 
1 onion diced
2 stalks of celery diced
1 carrot diced. if they are small, use two
2-3 cloves of garlic minced
2 tbsp chili powder
1 tbsp cumin
1/2 tsp black pepper 
4 - 15 oz cans of black beans rinsed and drained
1 can of Rotel tomatoes and green chili's
32 oz of vegetable broth

Put half of the beans and the can of tomatoes in a blender and blend until smooth and creamy. Set aside. 

In a large soup pot, saute the onion, celery and carrot until tender. Add the garlic and spices and stir to combine. Pour in the veg broth, beans and bring to a small boil. Add the bean and tomato from the blender and stir again. Give it a taste and season to your liking. Serve and enjoy.