Black Bean Soup

This soup is so hearty and filling I absolutely loved it!!  Don't let the look of it throw you, it is an excellent dish!  The whole family really enjoyed this one!

Black Bean Soup

Recipe from Our Best Bites

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1 tablespoon Olive Oil

3/4 cup diced carrots 

3/4 cup diced celery

1 cup diced onion

4 large garlic cloves, 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 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/2 teaspoon dry oregano leaves

1 bay leaf

1 lime, juiced

Optional toppings: sour cream, tortilla chips, shredded cheese (or crumbled feta!), chopped cilantro, etc.

Heat 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, oregano, and bay leaf.  Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  Remove bay leaf from soup.

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.

Ladle into bowls and top with desired toppings. (We topped ours with either feta or mozzarella cheese and cilantro.)