Black Bean Soup - yum!

Whenever I find a new recipe that everyone in the house likes, I have to share it. I made this soup for dinner a few nights ago and everyone loved it...especially the kids! I was delicious and super easy.

(Photo from www.ourbestbites.com)

Black Bean Soup

recipe from Our Best Bites (one of my newest favorite blogs)

• 1 Tbsp. olive oil
• 3/4 cup diced carrots (about 2 medium carrots)
• 3/4 cup diced celery (about 2 ribs)
• 1 cup diced onion
• 4 large cloves garlic, roughly chopped
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (3.5-ounce) can green chilies
• 2 (15-ounce) 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
• 1 lime, juiced, plus more for garnish
• optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

Heat olive oil in 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 the 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 the 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. Serve with extra lime wedges.