Black Bean Soup

Great, healthy soup as we start the new year with promises of cutting out sugar and replacing those sugars with foods that nourish.  We served it on Game Night and everyone loved it and commented on the spices. Recipe from OUR BEST BITES.

I tbsp. olive oil

3/4 c. diced carrots

3/4 c.  diced celery

1 cup diced onion

4 large cloves garlic, roughly chopped

2 (15 ounce) cans black beans, rinsed and drained

1 (3.5 ounce) can diced green chilies

2 (15 ounce) cans low-sodium beef broth

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 lime, juiced, plus other limes, for garnish

Optional toppings:  sour cream, tortilla chips, shredded cheese, chopped cilantro

Heat olive oil in a large stockpot over medium heat.  Add carrots, celery, onion, and garlic and saute for 4-5 minutes. Add the black beans, chilies, and beef broth.  Stir to combine and then add the salt, pepper, chili powder, cumin, and oregano. Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  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 paper towel to avoid splatters.  Puree soup until desired consistency is reached.  Squeeze in the juice from one lime and pulse to combine.