Black Bean Soup (from Our Best Bites)

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 

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.h

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.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!