Black Bean Soup

1 T olive oil

4 large cloves garlic, minced

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C 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 t kosher salt

dash black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)

1 bay leaf

Lime

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 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 soft. Remove the bay leaf.

Place all the soup in a blender. Puree soup until completely smooth (if you want a chunky soup, puree half or none of it). Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

Toppings: sour cream, tortilla chips, grated cheese

credit: ourbestbites.com