Chunky Black Bean Soup

• 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

1. 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.
2. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
3. Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
4. Return puree to pot, stir in vinegar, heat thoroughly and serve.

olive oil, onion, celery, black beans, tomatoes, chili powder, ground cumin, kosher salt, fresh coarse ground black pepper, water, balsamic vinegar

Taken from www.food.com/recipe/chunky-black-bean-soup-369489 (may not work)