INGREDIENTS
2 tablespoons extra virgin olive oil
1 large red onion, chopped
1 large carrot, peeled and diced
2 celery ribs, diced
1 jalapeno 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
3 cups low-sodium vegetable or chicken broth, or more??
1 to 2 tablespoons fresh lime juice
Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges
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.
