Smoky Vegan Black Bean Soup Via Good Housekeeping

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Servings: 6

Prep Time: 20:00

Cook Time: 04:30

Main Ingredients

2 tbsp. extra virgin olive oil

2 medium carrots, chopped

2 stalks celery, sliced

1 medium onion, finely chopped

1/4 c. tomato paste

3 cloves garlic, crushed with press

1 1/2 tsp. ground cumin

3 c. lower-sodium chicken broth

3 cans (15 oz. ) lower-sodium black beans, undrained

1 c. frozen corn

avocado chunks for serving


1In large skillet, heat oil on medium-high. Add carrots, celery, and onion. Cook 6-8 minutes or until starting to brown, stirring occassionally. Add tomato paste, garlic and cumin. Cook, stirring, 1-2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.

2Transfer contents of skillet to 6-8 quart slow cooker along with beans, corn, and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado.

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