3 cups black beans
3 chopped celery stalks
6 crushed garlic cloves
1/2 teaspoon chili powder
2 chopped onions
4 cups vegetable soup (can be from powdered soup)
1/2 cup chopped coriander
2 teaspoons turmeric
2 teaspoons red wine vinegar
2 tbsp olive oil
Salt and pepper to taste
Soak the beans with baking soda for 8 hours.
Place the beans in a saucepan with water, bring to a boil, lower the heat and cook for an hour.
Strain and set aside.
In a saucepan, heat the olive oil. Add onions, carrot, celery and season with salt.
Cook for 15 minutes while stirring.
Add chili, garlic and turmeric. Cook for 2-3 minutes while stirring.
Add soup and beans and bring to a boil.
Lower the heat and cook for 30 minutes until the beans are very soft.
Take about 1/3 of the soup, grind in a food processor and return to the pot.
Add coriander, vinegar and salt and pepper to taste. Heat for 2-3 minutes without bringing to a boil.