Black Bean Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tbsp lime juice
• Salt and black pepper, to taste
• Sour cream and chopped cilantro, for serving

Instructions

1. 1Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 5 to 6 minutes until softened.
2. 2Add the garlic, cumin, and chili powder, and cook for 30 seconds until fragrant.
3. 3Stir in the black beans and vegetable broth, and bring to a boil.
4. 4Reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
5. 5Use an immersion blender to partially puree the soup right in the pot, leaving plenty of texture, or transfer about a third of the soup to a blender and blend before returning it to the pot.
6. 6Stir in the lime juice and season with salt and pepper to taste.
7. 7Ladle into bowls and top with sour cream and cilantro.

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