Souper Sunday - Black Bean Soup

After a week of cooler weather, it finally warmed up again today. Not exactly the kind of weather you want for soup night, but Black Bean Soup fit the bill - its not too heavy and the jalepeno pepper and lime juice gives it a nice kick, float a little sour cream on top and you are all set! I got this recipe almost 10 years ago, right after Ed and I were married. We were looking for ways to use our immersion puree stick that we were given for a wedding present. The recipes source is unknown otherwise I would be sure to give credit here.

Black Bean Soup

1T olive oil

1 med. onion, coarsely chopped

1 med. celery stalk, coarsely chopped

1 med carrot, coarsely chopped

1 jalepeno, seed and membranes removed, coarsely chopped

2 cloves of garlic, minced

1 t ground cumin

2 cans of black beans, drained and rinsed.

1 can chicken broth

1/2 t. salt

2 T fresh lime juice

1/2 c. fresh cilantro

Heat oil. Cook onion, celery, carrot and jalepeno until tender. Add garlic and cumin, cook 1 min. Add beans, broth, salt and 2 c. water. Simmer 15 minutes. Puree with immersion stick (otherwise puree hot soup, in parts, food processor or blender). Finish by stirring in lime juice and cilantro. Serve with lime wedges and sour cream.

Enjoy!