Black Bean Soup

Recipe from Kiki (downshiftology.com)

Ingredients

• 2 Tbs oil

• 1 large red onion, chopped

• 1 large carrot, peeled and diced

• 2 celery ribs, diced

• 1 jalapeño pepper, deseeded and diced

• 4 garlic cloves, minced

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon ground coriander

• 1 teaspoon kosher salt

• ⅛ teaspoon cayenne pepper

• 3 (15-ounce) cans low-sodium black beans, drained and rinsed -OR- 1 lb dried beans, soaked

• 3 cups low-sodium vegetable or chicken broth

• 1 to 2 Tbs fresh lime juice

For serving: fresh cilantro, red onion, cheese (cojita or cheddar), avocado, sour cream, and extra lime wedges.

Directions

Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.

Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.

Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.

Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.

Ladle the soup into individual bowls and garnish with your favorite toppings.

Note

Add shredded chicken, sausage (Andouille or Chorizo), or rice to make heartier.

Try:

• Bay Leaves: 1 to 2 whole leaves.

• Black Pepper: 1/2 to 1 teaspoon. 

• Chili Powder: 1 teaspoon to 1 tablespoon if a smokier, slightly spicy heat is desired.

• Cayenne Pepper or Red Pepper Flakes or Chipotle: 1/4 to 1/2 teaspoon for extra heat.