Shauna's Black Bean Soup

Pleasantly spiced, filling and nutritious.

Enjoy topped with your favorite combination of: shredded cheese, diced avocado, sour cream, minced cilantro, pico di gallo, lime wedges and tortilla chips.

Ingredients:

1 T olive oil
4 large cloves garlic, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cans black beans
1 3/5 oz can diced green chilies
2 cans low sodium beef broth (I use beef bouillon)
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
1 lime

Warm a large stock pot over medium high heat. Add olive oil, carrots, celery, onion and garlic. Saute 4-5 minutes.

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

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

Remove from heat and remove bay leaf.

Using an immersion blender, puree soup until completely smooth. Squeeze in juice from one lime and pulse to combine.

Serve with toppings.