Spicy Black Bean Soup
2 tablespoons olive oil
2 medium yellow onions, chopped
3 celery ribs, chopped
1 large carrot, peeled and sliced into thin rounds (or 1.5 cups of shredded carrots)
6 garlic cloves, pressed or minced
4 teaspoons ground cumin
½ teaspoon+ red pepper flakes
4 (15-ounce) cans of black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice (about one small lime)
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, tortilla chips, rice, etc.
1. In a medium/large pot or dutch oven, heat olive oil over medium heat. When warm (about 2 minutes), add the onions, celery and carrots and a sprinkle of salt. Cook uncovered, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes, and cook until fragrant, about 1 minute. Pour in the beans and broth, and bring to a simmer. Lower heat slightly, and cook until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Puree about 4 cups of the soup in a blender until smooth (I DO NOT recommend doing this in a Magic Bullet or similar machine because there’s no where for the steam to escape). Return the pureed soup to the pot, and stir in the cilantro and lime juice. Salt and pepper to taste, and top with garnishes. Enjoy!Recipe adapted from Cookie + Kate