Silky Black Bean Soup

So here’s a recipe from my favorite cookbook!

Silky Black Bean Soup

2 TBS olive oil
1 rib celery, coarsely chopped (with strings removed)
1 small carrot, coarsely chopped
1/2 cup coarsely chopped yellow onion
1/4 cup coarsely chopped bell pepper (I use 1/2 cup)
1 TBS minced garlic
1 1/2 tsp dried cumin
1 tsp dried oregano
1 tsp chili powder
3 1/2 cups vegetable broth
2 cans (15 oz. ea) black beans, drained
Coarse salt and pepper, to taste

1. Heat the olive oil in a large, heavy pot over medium heat. Add the celery, carrot, onion and bell pepper. Cook the vegetables, stirring frequently, until they soften and begin to brown slightly, 8 to 10 minutes. Add the garlic, cumin, oregano and chili powder and cook, stirring frequently, until fragrant, about 2 minutes.

2. Add the stock and black beans and increase the heat to high. Bring the soup to a boil, then reduce the heat to low, cover the pan, and let simmer until the flavors meld, 15 to 20 minutes.

3. Using an immersion blender, puree the soup in the saucepan. Or, let the soup cool slightly, then puree in a blender or food processor and return it to the pot. Season the soup with the salt and pepper to taste.

4. Gently reheat the soup over medium-low heat. Serve hot. You can garnish it with a dollop of sour cream or goat cheese and chives. Enjoy!