Black Bean Soup

Name: Black Bean Soup
Total time: 1 h
Ingredients: 2 tablespoons extra virgin olive oil; 1 large red onion chopped; 1 large carrot peeled and diced; 2 celery ribs diced; 1 jalapeno pepper deseeded and diced; 4 garlic cloves minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ⅛ teaspoon cayenne pepper; 3 (15-ounce) cans low-sodium black beans drained and rinsed; 3 cups low-sodium vegetable or chicken broth or more??; 1 to 2 tablespoons fresh lime juice; Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.

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Total: 60

Servings: 4

Instructions

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Step 1

Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.

Step 2

Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.

Step 3

Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.

Step 4

Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.

Step 5

Ladle the soup into individual bowls and garnish with your favorite toppings.

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