Black Bean Soup (from Our Best Bites) see blog below

Recipe from "Our Best Bites"--www.ourbestbites.com

This soup is nutritious and delicious.  There are so many great recipes on this blog.  The blog was recently featured in LDS Living, Better Homes and Garden, and more.  As far as what's hot and what's not--they are!

1 T olive oil

4 large cloves garlic, roughly chopped

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

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf
1 lime (optional, but yummy) 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

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. Squeeze l/2 to 1 lime juice into 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 C soup.

Nutritional Information (1 C soup, w/o toppings):

125 calories, 2g fat, 8g fiber