Black Bean Soup III

By Addie

Black bean soup seasoned with spicy salsa, cumin and lime is perfect on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot.

Ingredients

• 1 Tablespoon olive oil
• 4 large cloves garlic, roughly chopped
• 3/4 cup diced carrots (about 2 med carrots)
• 3/4 cup diced celery (about 2 ribs)
• 1 cup diced onion (about 1 sm-med onion)
• 2 cans black beans, rinsed and drained
• 1 3.5-oz can green chilies
• 2 cans low-sodium beef broth
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon dry oregano leaves
• 1 bay leaf
• Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Preparation

Step 1

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 cups soup.