1largecarrotpeeled and thinly sliced - about 1 cup
2ribs of celeryfinely chopped - about 1/2 cup
4clovesgarlicminced - 2 tablespoons
1Tablespoonground cumin
1/2Tablespoonsea salt
1/2teaspoondried oregano
1/2teaspoonred pepper flakes
1/4teaspoonground black pepper
60ouncescanned black beansno salt added, drained and rinsed
4cupslow sodium vegetable broth
1/4cupfresh cilantro
1Tablespoonfresh lime juice
Optional Garnish
sour cream
avocado slices
chopped cilantro
lime wedge
tortilla strips or chips
Instructions
Heat a large soup pot over medium and add the olive oil. Then add the onions, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally.
Add the ground cumin, sea salt, dried oregano, red pepper flakes, and ground pepper then mix to combine.
Pour in black beans and vegetable broth and cook for about 20-25 minutes on low heat.
Remove about 3-4 cups of the soup and place in a blender or food processor along with ¼ cup cilantro and 1 tablespoon fresh lime juice, and puree.
Add the pureed mixture back to the pot and cook for another 5 minutes, then serve hot with your choice of garnishes.
Notes
Store any cooled leftover black bean soup in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over medium-low heat.
To freeze - transfer the cooled soup to an air-tight container, leaving space at the top so it can expand, and freeze for up to 2 months.
You can puree the entire soup if that's the consistency that you prefer. Otherwise, you can puree only a portion, or skip pureeing altogether. The choice is completely up to you and boils down to preference.