Ingredients:
1 Tablespoon olive oil
4 large cloves garlic, roughly chopped
3/4 cup diced carrots (about 2 med carrots)
3/4 cup diced celery (about 2 ribs)
1 cup diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 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, grated cheese, chopped cilantro, etc. (I definitely recommend the cilantro! SO good)
Directions:
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.
Notes:
Holy smokes! This soup is GOOD! Gregg just kept raving about how delicious it was last night as we were eating, and he even said that it wasn't only because he was ending a fast. ;) Really, though, it is delicious. The combination of flavors really hit the spot - cumin (my favorite spice, I'm convinced), lime, cilantro. Mmmm-mmm. Totally yum!
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