Black Bean Soup

01

Ingredients

• 1 tablespoon olive oil
• 2 (15 oz) cans low sodium beef broth
• ¾ cup diced carrots (about 2 medium
• 1 teaspoon kosher salt carrots)
• ⅛ teaspoon black pepper
• ¾ cup diced celery (about 1 rib)
• ½ teaspoon chili powder
• 1 cup diced onion (about 1
• ¼ teaspoon cumin small-medium onion)
• ½ teaspoon dry oregano leaves
• 4 large cloves garlic, roughly chopped
• 1 bay leaf
• 2 (15 oz) cans black beans, rinsed,
• 1 lime, juiced, plus other limes, for drained garnish
• 1 (3.5 oz) can diced green chillies
• Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.
• 1. Heat olive oil in a large stockpot over medium heat. Add carrots, celery, onion,
• and garlic, and saute for 4-5 minutes.
• 2. Add 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.
• 3. Transfer the soup to blender (or use immersion blender). Place lid on blender but