Chunky Black Bean Soup Recipe

1 tablespoon extra-virgin 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 garlic and onion
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
3 cups water
1 tablespoon balsamic vinegar

1. In a Dutch oven or large saucepan, heat oil 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. Transfer 3 cups beans and liquid to a processor and process to a coarse puree. Return puree to pot, stir in vinegar and heat thoroughly. Serves 6.

By Jean Kressy, "Good Food Fast," February 2006