This is a luscious soup great as a starter or even as a main course with tortillas. Easy to make here‘s how I do it:
Ingredients
1 large carrot diced
1 stalk celery diced
1 medium white onion diced
4 cloves garlic chopped
2 cups vegetable stock or water
2 cans black beans drained
1 tsp chili powder
1 and 1/2 tsp cumin
juice of 2 limes
sliced avocado, chopped cilantro crumbled queso blanco (garnishes optiona)
In a large soup pot add 2 tbs neutral oil heat then add the chopped veggies and garlic simmer for 2-3 mins then add the dry spices and good pinch of salt simmer another 3 mins then add the stock or water, the beans and simmer for 30 mins on low heat. Using and immersion blender puree the soup till desired smoothness, slightly chunky or silky smooth which I prefer. Add the lime juice adjust salt then serve piping hot in bowls with garnish of sliced avocado, crumbled queso blanco and chopped cilantro.
