Spicy Black Bean Soup

Serves 6

Ingredients

1 cup onion, diced
1 cup carrot, peeled and diced carrot (approx. 2 medium)
1 green bell pepper, diced
3 stalks celery, diced
½ jalapeno, de-seeded and minced (or a whole one for extra spiciness)
3 cloves garlic, minced
2 tsp. each cumin, oregano and chili powder
3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
1 cup tomato sauce
1-19 oz. can black beans, drained and rinsed (about 2 cups cooked beans)
1/2 cilantro, finely chopped
salt and pepper, to taste
Squeeze of fresh lime juice

Directions

1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can sauté in a bit of olive oil if you prefer.
2. Stir in the spices and cook for a few more minutes.
3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot, but I like the creaminess achieved by transferring it to the blender.
5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.

Nutrition: Serving size 1/6^th of recipe / Calories 157 / Fat 1g / Carbohydrates 30g / Fiber 9g / Protein 7g

Source: https://runningonrealfood.com/spicy-vegan-black-bean-soup/