Black Bean Soup With Cumin - cooking recipe

Ingredients

1 large onion, chopped
1 large garlic clove, sliced
1/4 cup celery or 1 stalk celery, sliced
1/2 cup carrots or 1 medium carrot, diced
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper (to taste)
2 (15 ounce) cans low sodium vegetable broth
2 (15 ounce) cans low-sodium black beans, drained and rinsed

Preparation

Combine all ingredients in a large pot (at least 4 quarts).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.