black bean soup

Ingredients

• 1/2 onion, diced
• 2 - 3 ribs of celery, diced
• 2 carrots, diced
• 2 cloves of garlic, minced
• Olive oil
• 4 cans black beans, drained and rinsed well
• 1 quart chicken broth
• 1 Tablespoon cumin
• Fresh lime wedges
• Sour cream
• Fresh cilantro leaves, chopped
• Heat a skillet on the stove and add about 2 Tablespoons Olive oil
• Add the onion, celery and carrot and cook until softened (but don’t let them brown)
• Add the garlic and continue to cook
• Add the cumin and heat until it becomes fragrant
• Add the black beans and chicken broth and simmer for about 10 minutes
• Place 3 or 4 ladles full of the beans without much of the broth into a blender
• Cover and hold the top with a towel and puree the beans
• Add the bean puree back into the soup and mix well
• To serve put some soup into a bowl and squeeze a fresh lime wedge over the top
• Add a spoonful of sour cream and sprinkle with a bit of the chopped cilantro
• Stir it all together and enjoy