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

Steps

1. 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.
2. Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt; stir for a minute, until fragrant.
3. Add the beans and broth; stir; bring to a boil. Reduce heat to low; cover; simmer for 15 minutes.