Chunky Black Bean Soup - cooking recipe

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) canned black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted 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

Preparation

Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and 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, then reduce heat and simmer 10 minutes.
Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
Return puree to pot, stir in vinegar, heat thoroughly and serve.