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Spicy Black Bean Soup
6 servings

[ INGREDIENTS ]

Extra-Virgin Olive Oil
Yellow Onions
Celery Ribs
Carrot
Garlic Cloves
Ground Cumin
Red Pepper Flakes
4 Cans ( 15 Ounces ) Black Beans
Vegetable Broth
Fresh Cilantro ( Optional )
Fresh Lime Juice
Salt and Black Pepper

[ INSTRUCTIONS ]

1. Heat :
   
   2 Tablespoons Extra-Virgin Olive Oil;
   in a large Dutch oven or soup pot over medium heat until shimmering.
2. Add :
   
   2 Medium Yellow Onions, Chopped;
   3 Celery Ribs, Finely Chopped;
   1 Large Carrot, Peeled and Sliced into Thin Rounds;
   and a light sprinkle of salt.
3. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
4. Stir :
   
   6 Garlic Cloves, Pressed or Minced;
   4 1/2 Teaspoons Ground Cumin;
   1/2 Teaspoon Red Pepper Flakes; ¹
   and cook until fragrant, about 30 seconds.
5. Pour :
   
   4 Cans ( 15 Ounces ) Black Beans, Rinsed and Drained;
   4 Cups ( 32 Ounces ) Vegetable Broth;
   and bring to a simmer over medium-high heat.
6. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
7. Transfer about 4 cups of the soup to a stand blender, and blend until smooth. ²
8. Return the pureed soup to the pot, stir :
   
   1/4 Cup Chopped Fresh Cilantro ( Optional );
   2 Tablespoons Fresh Lime Juice;
   Salt and Black Pepper, to Taste;.
9. Optional Garnishes: Diced Avocado, Extra Cilantro, Thinly Sliced Radishes, Tortilla Chips.

[ NOTE ]

¹ Use 1/4 teaspoon if you’re sensitive to spice.

² Or, use an immersion blender to blend a portion of the soup.

::: View the original recipe for Spicy Black Bean Soup at cookieandkate.com