Black Bean Soup

Don't judge this soup by it's appearance. It is delicious. At least we think so at our house. Cameron even gobbles it up. And that is a big deal!

Black Bean Soup

1 Tbs olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion
4 large cloves garlic, roughly chopped
2 15oz cans black beans, rinsed and drained
1 3.5 oz can diced green chilies
2 15 oz cans low sodium beef broth
1 tsp kosher salt
1/8 tsp pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime, juiced

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 a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a cloth or paper towel to avoid splatters.

4. Puree' soup until desired consistency is reached. Add the lime juice and pulse to combine.

Note: If you want less kick, leave out the chili powder. It's a little too much for my boys, so I leave it out. I grate fresh parmesan cheese on top. Yummo!