2 tablespoons extra virgin olive oil

1 large red onion, chopped

1 large carrot, peeled and diced

2 celery ribs, diced

1 jalapeño pepper, deseeded and diced

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon kosher salt

1/8 teaspoon cayenne pepper

3 (15-ounce) cans low-sodium black beans, drained and rinsed

3 cups low-sodium vegetable or chicken broth

1 to 2 tablespoons fresh lime juice

Optional toppings: fresh cilantro, red onion, avocado, sour cream, lime wedges

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, and jalapeño and sauté for 4-5 minutes.
Add garlic, cumin, oregano, coriander, cayenne, and salt. Stir for 1 minute until fragrant.
Add black beans and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend part of the soup using an immersion blender, or blend 1-2 cups in a blender and return to the pot.
Stir in fresh lime juice and serve with desired toppings.

This soup is naturally vegetarian and can be made vegan by skipping any dairy toppings.
Store in the fridge for 4-5 days or freeze for up to 3 months.
Serve with rice or cornbread for a heartier meal.