Black Bean Soup
A simple, fast-friendly weeknight soup
1 tbsp. olive oil*
1 medium onion
2 ribs celery
4 cloves garlic
1 bell pepper
4 cans (~15oz each) black beans, drained
4 cups vegetable broth
1 tsp. cumin
2 tbsp. chives
2 tbsp. cilantro
Mise en place: dice vegetables, mince garlic, chop garnishes.
Saute onion, celery, carrots, and peppers until soft, ~10 minutes.
Add garlic and saute an additional 1 minute.
Add black beans, vegetable broth, and cumin.
Bring soup to boil, reduce heat and simmer, ~20 minutes.
Blend soup with immersion blender until ⅓-½ is smooth.
Add juice of lime, chopped herbs, and avocado before serving.
*For a fast-friendly option, omit olive oil and instead water saute vegetables.