Melinda's Black Bean Soup

I love this soup because it's healthy and hearty and easy! It's a fun soup to serve on Halloween as Black Goblin Goo or whatever. It's loaded with veggies and the kids don't even know because you blend it all up and it just tastes yummy. 

Ingredients:

• 1 Tablespoon olive oil
• 3/4 cup diced carrots (like 2 medium carrots)
• 1 cup diced onion (one small-medium onion)
• 4 large cloves garlic, roughly chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (3.5 ounce) can diced green chilies
• 2 (15 ounce) cans low-sodium beef broth
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon dry oregano leaves
• 1 bay leaf
• 1 lime, juiced, plus other limes to garnish
• Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro

Instructions:

• Heat olive oil in a large stockpot over medium heat. Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
• Add the black beans, chilies, and beef broth. Stir to combine and then add 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.
• Transfer the soup to a blender. Place lid on blender but remove stopper in lid to let heat escape. Cover the whole with a paper towel to avoid splatters.
• Puree soup until desired consistency is reached. Squeeze in the juice from one lime and pulse to combine.
• Ladle into bowls and top with desired toppings. Enjoy!

This recipe is from the ourbestbites.com cook book. I love it!