INGREDIENTS
2 1/2 cups
vegetable broth
1 1/2 cups
black beans
1 cup
water
15 oz
canned tomatoes
1 large
yellow onion
1 cup
celery
1 cup
carrots
2 tbsp
chili powder
1 tbsp
ground cumin
1 tbsp
extra virgin olive oil
1 tbsp
garlic
1 1/2 tsp
sea salt
1/8 tsp
ground pepper
2 cups
frozen corn
1/2 cup
cilantro leaves