Black Bean Soup

I saw this recipe a couple weeks ago on Our Best Bites and knew immediately I had to try it. Wow! This soup is so good. Seriously, I licked my bowl. And my spoon. And finished my kids bowls. Then I ate it for breakfast the next morning. I loved it.

Black Bean Soup

printable recipe here

1 Tbs. olive oil

4 cloves garlic, chopped

3/4 cup diced carrots

3/4 cup diced celery

1 cup diced onion

2 cans black beans, rinsed and drained

1, 3.5 oz green chilies

2 cans beef broth

1 tsp. kosher salt

1/8 tsp. black pepper

1/4 tsp. cumin

1/2 tsp. oregano leaves

1 bay leaf

tobasco sauce to taste

1 lime

Warm a large soup pot on Medium-High heat and then add the olive oil. Add the carrots, celery, onion and garlic. Saute the veggies for about 5 minutes.

Add the beans, chilies and broth and then stir in the rest of the ingredients. Add as much tobasco sauce and you would like - I put in about 6 good shakes!

Cook uncovered for about 25 minutes, or until all the veggies are soft. Remove the bay leaf and take the pot off the heat.

Place the soup in a blender and puree the soup until it is smooth. The ladies from Our best Bites, suggested removing the stopper on top of the blender to let the steam escape. I used my smoothie maker, so already had a big opening. I did what they suggested and covered it with a paper towel, it worked great!

Squeeze in some fresh lime juice and mix. Serve with tortilla chips, cilantro, cheese & tomatoes.