Open black beans and drain
Dice onion and celery
Dice garlic cloves
4 cans black beans drained
4 cups chicken or vegetable broth
1 large yellow onion
1 cup celery
2 carrots diced
1 14 oz can crushed tomatoes
1 cup organic sweet corn
4 cloves garlic diced
1 tbs ground cumin
1 tbs chili powder
1 tbs chipotle powder
black pepper to taste
Saute chopped onion, celery and carrots for approximately 5 minutes in 2 tbs medium heat coconut oil or other high heat oil.
Add in chopped garlic, chili powder, cumin and black pepper and cook for additional minute.
Stir in chicken or vegetable broth, 2 cans of beans and corn. Bring to a boil for 10 minutes.
In a food processor add remaining beans and tomatoes and blend until smooth. Add to soup and reduce to a simmer.
Cook for another 15-20 minutes.
Serve with sliced avocado and cilantro.