Black Bean Soup

So Luke and I don't really LOVE soup. Therefore I have never really made that much soup. Usually I just throw things in for a heartier beef stew or something like that. I have made broccoli and cheese or variations with potatoes and bacon. Also Lenna taught me how to do ham and bean soup made from the leftovers of a ham that is so yummy.

But I had this at Cassidy's house in Vegas with a BLT. I came home and made it for Rick and Luke and they LOVED IT too. It is so easy. And such good texture and flavor. I never even thought about blending soup after it is cooked. Gracie first said she didn't want any because of the color. But then after eating it, she even wanted seconds. That is how good this soup is. And NOTHING BAD IN IT. (Mom/dad you could save broth from cooking a roast or maybe buy some organic beef broth. Maybe try it without the broth and it would still be good!) We don't even think it needs any toppings. And Luke said it is definitely good to dip chips in. Try it! Next thing I want to try is the Thai Peanut Stuff.

P.S. I want to get their new cookbook produced by Deseret Book at Costco for $15.00. I pretty much read the whole thing when I was in Vegas and I wanted to make everything in it because it was easy, fresh, and practical.

Black Bean Soup

Recipe by Our Best Bites

(Brazilian, healthy meals)

1 T olive oil

4 large cloves garlic, roughly chopped

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)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.