Spicy Black Bean Soup

Ingredients

• Yellow Onions (75 g)
• Celery (50 g)
• Carrots (30 g)
• Garlic (2 clove)
• Cumin (1 tsp, whole)
• Vegetable Broth (250 g)
• Cilantro (0.25 cup)
• Lime Juice (0.25 cup)
• Salt (1 dash)
• Black Pepper (1 dash)
• Olive oil (1.5 tsp)
• Black Beans (62 g)

Instructions

1. Finely chop onions, celery, carrot and cilantro.
2. Heat the olive in a large dutch oven or soup pot over medium heat until simmering. Add the onions, celery and carrot and a dash of salt. Cook, stirring occasionally, until vegetables are soft, about 10 to 15 minutes.
3. Stir in the garlic, cumin and red pepper flakes (optional) and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavourful and the beans are very tender, about 30 minutes.
4. Transfer about 2 cups of the soup to a stand blender and blend until smooth.
5. Return pureed soup to the pot, stir in cilantro, lime juice, salt and pepper to taste. Serve and enjoy.