Gluten-Free, Vegan, Serves 6
- 2 Tbsp Olive oil
- 3 celery ribs finely chopped
- 2 medium yellow onions minced
- 1 large carrot sliced into thin rounds
- 6 cloves garlic minced
- 4 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- 4 cans of 15 oz black beans rinsed and drained
- 1/4 cup fresh cilantro chopped
- 4 cups vegetable broth
- 2 Tbsp fresh lime juice
- salt and pepper to taste
toppings: avocado, vegan sour cream, cilantro, tortilla chips
Directions:
Heat the oil in a large heavy soup pot over medium heat. Add the onions, celery, and carrots. Season with salt and pepper to taste. Cook for about 10-15 minutes or until the vegetables are soft. Stir in the garlic, cumin, and pepper flakes until fragrant. Pour in the beans and broth. Bring up to a simmer over medium-high heat. Cook reducing heat as needed to keep at a gentle simmer until beans are tender (about 30 minutes). Use an immersion blender and blend until smooth. Stir in the cilantro, lime, and season to taste.