Ingredients
-
1 tablespoon olive oil
-
1/2 cup diced celery
-
1/2 cup minced onion
-
3 tablespoons chopped carrots
-
1 tablespoon minced garlic
-
1 1/2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon chili powder
-
1/4 teaspoon fresh ground black pepper
-
2 cups vegetable broth
-
1 cup water
-
3 (15 ounce) cans black beans, rinsed and drained
-
corn tortilla strips (to garnish) or chips (to garnish)
-
crema (to garnish)
-
sliced green onion
-
1/4 cup diced green bell pepper
Instructions
- Heat oil in a large saucepan over medium heat.
- Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes.
- Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
- Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.