Black Bean Soup

1 Tbsp olive oil

4 large cloves garlic, roughly chopped

3/4 c diced carrots (about 2 med carrots)

3/4 c diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans or 3 cups, rinsed and drained

1 3.5oz can green chilies

3 c broth

1 tsp kosher salt

1/8 tsp black pepper

1/2 tsp chili powder

1/4 tsp cumin

1/2 tsp dry oregano leaves

1 bay leaf

2-3 limes

Optional Toppings: sour cream, tortilla chips, chopped cilantro, lots of lime!

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 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. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a towel over the hole to avoid splatters. Puree soup until smooth. Squeeze in the juice from one lime and pulse to combine.

Serve with extra lime wedges.  Makes about 8 C soup.

Recipe taken from Our Best Bites.