Spicy Black Bean Soup

1 cup diced onion

1 cup peeled and diced carrots

1 diced green pepper

1 cup chopped celery

½ a jalapeno, de-seeded and minced (or a whole one for extra spiciness)

3 cloves garlic, minced

2 tsp each of cumin, oregano, and chili powder

3 cups vegetables broth (start with 3 cups, add more if seems too thick)

1 cup tomato sauce

1 19-oz. can black beans, drained and rinsed

½ cup finely chopped cilantro

salt and pepper, to taste

squeeze of fresh lime juice

Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a small amount of vegetable broth and cook for 5-10 minutes, until starting to soften.

Stir in spices and cook for a few more minutes.

Add the vegetable broth, tomato sauce, and black beans and simmer lightly until the carrots are tender, about 15 minutes.

Scoop half of the soup into a blender and puree until very smooth. (this step makes the soup thicker, but can be skipped)

Pour it back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.

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Spicy Black Bean Soup