Black Bean Soup

Ingredients

• Cilantro - For garnish
• Salt and pepper - To taste
• Lime juice - 2 tablespoons
• Tomato paste - 2 tablespoons
• Vegetable broth - 4 cups
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Red bell pepper - 1, diced
• Celery - 1 stalk, diced
• Carrot - 1, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Black beans - 2 cups, dried

Instructions

1. Rinse the black beans and soak them in water overnight. Drain and rinse again.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion, garlic, carrot, celery, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
4. Add the cumin and chili powder. Stir to coat the vegetables.
5. Add the soaked black beans, vegetable broth, and tomato paste. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the beans are tender.
6. Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole beans for texture.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.