Black Bean Soup
Description
In 30 minutes this delicious vegetarian soup can be on your dinner table. The flavors are surprisingly complex for the simple ingredients.
Ingredients
2 T. extra virgin olive oil
1 large red onion, chopped
1 large carrot, peeled and diced
2 celery ribs, diced
1 jalapeno pepper, deseeded and diced
4 garlic cloves, minced
2 t. ground cumin
1 t. dried oregano
1 t. ground coriander
1 t. kosher salt
1/8 t. cayenne pepper
3 (15 oz.) cans low-sodium black beans, drained and rinsed
3 c. low-sodium vegetable broth (or chicken broth)
1 - 2 T. freshly squeezed lime juice
Optional toppings for serving: fresh cilantro, red onion, avocado, or sour cream. lime wedges
Directions
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Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper; cook 4 - 5 minutes, or until vegetables are softened.
Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt; stir for a minute, until fragrant.
Add the beans and broth; stir; bring to a boil. Reduce heat to low; cover; simmer for 15 minutes.
Use an immersion blender to puree the soup for a mix of creamy and chunky textures. Or, scoop out 1-2 cups of soup, blend it in a blender until smooth, and then stir it back into the pot. Stir in the lime juice.
Serve, garnished with your favorite toppings.
4 servings.