Black Bean Soup

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 c diced carrots (2 medium)
3/4 c diced celery (2 ribs)
1 c diced onion (1 sm/med)
2 cans black beans, rinsed and drained
3.5 oz can green chilies
2 cans low sodium beef broth
1 t kosher salt
1/8 t black pepper
1/2 t chili powder
1/4 t cumin
1/2 t oregano leaves
1 bay leaf
juice of 1 lime

Optional toppings:  sour cream, tortilla chips, grated cheese, avocado, cilantro, etc.

Heat large stock pot on medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion and garlic and saute 4-5 minutes.

Add black beans, chilies, and beef broth.  Stir to combine and then add salt, pepper, chili powder, cumin, oregano and bay leaf.

Simmer uncovered 20-25 minutes or until carrots are tender.

Remove from heat.  Remove bay leaf.  Place soup in blender (or use immersion blender).  Puree until completely smooth.  Squeeze in the juice from1 lime and pulse to combine.

Makes about 8 cups.