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
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.
the spices and cook for a few more minutes.
broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until
the carrots are tender, about 15 minutes.
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.
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.