Black Bean Soup

Ingredients:

• 1 tablespoon olive oil
• 4 large cloves garlic, roughly chopped
• 3/4 cup diced carrots (about 2 med carrots)
• 3/4 cup diced celery (about 2 ribs)
• 1 cup diced onion (about 1 small-medium onion)
• 2 cans black beans, rinsed and drained
• 1 3.5-ounce can green chilies (I used fresh-roasted chilies - 2 Big Jims and 1 Anaheim)
• 2 cans low-sodium beef or chicken broth
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon dry oregano leaves  
• 1 bay leaf
• 1 lime + extras for serving

• Optional toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Directions:

1. 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.
2. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
3. Simmer, uncovered, for about 20-25 minutes or until carrots are tender.
4. Remove from heat. Remove bay leaf from soup. 
5. Place soup in a blender. (You could use an immersion blender instead.) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.  Puree soup until it reaches your desired consistency.
6. Squeeze in the juice from one lime and pulse to combine.
7. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  

Yield: 8 cups, 125 calories per cup (without toppings)

*recipe adapted from Our Best Bites