Made this for dinner last night and felt compelled to post. So simple, so easy... and so delicious.
BLACK BEAN SOUP (serves 4 to 6)
1 onion, chopped small
1 carrot, peeled and chopped small
1 celery stalk, chopped small
1 small red bell pepper, chopped small
1 jalapeno chili, seeded and chopped small
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano
1 15-oz can petite diced tomatoes in juice
2 15-oz cans black beans, undrained
1 14-oz can low-sodium chicken broth
Juice of ½ a lime
3 tbsp olive oil, butter, or bacon fat
Kosher salt and freshly ground black pepper
In a soup pot, heat oil, butter or fat over a medium flame. Add onion, carrot, celery, bell pepper, jalapeno and garlic, and sauté for 5 minutes. Add cumin and oregano, and season with salt and pepper. Mix to combine.
Add tomatoes with their juice, beans, and chicken broth and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes.
Remove 3 cups of the soup mixture and puree in a food processor until smooth. Return the pureed soup to the soup pot. Mix well and cook on a low flame for another 15 minutes.
Turn off the heat. Mix in the limejuice and season with salt and pepper. Allow the soup to sit for 5 minutes covered before serving.