Black Bean Soup

***Cook's note: Cut back on the carrot just a bit so you can achieve that really pretty black color for the soup.***

Ingredients:

1 TBSP olive oil
4 garlic cloves, roughly chopped
3/4 cup diced carrots
3/4 cup diced celery
1 cup diced onion
2 cans black beans, rinsed and drained
1 (3.5oz) can green chilies
3 1/2 cups beef broth
1 tsp salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp oregano
1 bay leaf
juice of 1 lime


Optional toppings: sour cream, tortilla chips, grated cheese, and chopped cilantro

Directions:

Place a large stock pot on the stovetop and set to medium-high heat. When pan is warm, add olive oil. Add the carrots, celery, onion, and garlic. 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 the carrots are tender. Remove from heat. Stir in the juice of one lime.

Place soup in blender or use an immersion blender. Puree soup until completely smooth.

Makes about 8 cups of soup. 1 cup of soup without toppings is 125 calories, 2 grams fat, and 8 grams of fiber.