Black Bean Soup

Maezys Black Bean Soup

1 T olive oil

4 large cloves garlic, minced

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

1 Container of Low Sodium Imagine Veggie broth (found in organic section)

2 Can of Low sodium Black beans, drained and rinsed

1 3.5oz can green chilies

1 t kosher salt

1 dash black pepper

1 t chili powder

1/4 t cumin

1 t Fresh Oregano

1 bay leaf

Add Olive oil to stock pot, on medium high heat....Add onions, carrots, celery, and garlic. Saute for about 4-5 mintues, or until onions look soft

Add in Black beans, Chilies, and veggie brother (started with three cups of broth)

Stir in chili powder, cumin, salt, pepper, oregano and bay leave. Simmer for about 25 minutes, and carrot are soft. Remove bay leave.

Let soup cool enough to puree in blender. Do not try to puree when hot....we have done that before and it makes a BIG BIG mess.

Depending on how you like your soup you can puree half, and have a chunky soup, or all for creamy! return to heat

Top with a drop of sour cream, and a squeeze of Lime juice and a sprinkle of Cilantro. We threw some Tortilla strips on as well! Soup was a big hit here:)