Spicy Black Bean Soup
2 Tablespoons olive oil
2 medium yellow onions, chopped
3 celery ribs, chopped fine
1 large carrot, peeled and sliced into thin rounds
3 garlic cloves, pressed
4 ½ teaspoons ground cumin
½ teaspoon crushed red pepper flakes (or to taste)
4 (15 oz) cans black beans, rinsed and drained
4 cups low sodium vegetable (or chicken) broth
½ cup chopped fresh cilantro
1 Tablespoon fresh lime juice
Salt & pepper
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips, yogurt or sour cream…
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10-15 minutes.
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
Purée about 4 cups of the soup in a blender until smooth. Return the puréed soup to the pot, stir in the cilantro, lime juice and salt & pepper to taste.