Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 4 large cloves garlic, roughly chopped
  • 3/4 cup diced carrots (about 2 med carrots)
  • 3/4 cup diced celery (about 2 ribs)
  • 1 cup diced onion (about 1 small-medium onion)
  • 2 cans black beans, rinsed and drained
  • 1  3.5-ounce can green chilies
  • 2 cans low-sodium beef broth
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon dry oregano leaves
  • 1 bay leaf
  • 1 lime
  • Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Instruction

  • 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 sauté 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.
  • 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.