Black Bean Soup from Jenni:
(via our best bites)
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 cups diced carrots (about 2 medium carrots)
3/4 cups diced celery (about 2 ribs)
1 cup diced onion (about 1 sm-medium onion)
2 cans black beans, rinsed and drained
1 3.5 oz can green chilies
2 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 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
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. 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. Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step). 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 completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 cups soup.