This soup is more like a stew than a soup. It is very filling. For a less thick soup, the amount of oats can be reduced.
1 cup onions, chopped
2 large carrots, chopped
2 stalks celery, chopped
1 tsp garlic, minced
1/2 tsp cumin
1/4 tsp black pepper
1/2 tsp turmeric
4 tsp chili powder
4 tsp paprika
1 tsp smoked paprika
1 Tblsp cocoa powder
4 tsp vegetable stock powder or to taste
6 cups water
1-19 oz can tomatoes, diced
1-19 oz can black beans, with the liquid
1 cup uncooked quick oats
6 cups potatoes, peeled and diced into bite sized pieces
2 cups frozen corn
8 cups chopped fresh spinach(optional)
Saute onion, carrots and celery in as little water as necessary until cooked.
Add garlic and cook 30 seconds, stirring to prevent burning.
Add cumin, black pepper, turmeric, chili powder, paprika, smoked paprika, cocoa powder, and vegetable stock powder to the pot along with about 1/3 cup water stirring well to ensure the spices are well mixed.
Add in the remaining water, tomatoes, black beans with the liquid, potatoes, quick oatmeal and corn. Stir well.
Bring soup to a boil and reduce heat to a simmer. Simmer for about 45 minutes, scrapping the bottom of the pot often so the oatmeal does not stick.
If using add in spinach and cook for a few minutes until cooked.