Spicy Black Bean Soup

Ingredients

• 1 tbsp Olive Oil
• 1/2 medium onion Yellow Onion
• 1 cup Celery Rib
• 1 medium Carrot
• 2 cloves Garlic
• 1 tsp Ground Cumin
• 1/2 medium Avocado
• 1 cup Canned Black Beans
• 160 ml Vegetable Broth, low-sodium
• 1 tbsp Fresh Cilantro
• 1 cup Lime Juice
• 1/4 tsp Salt and Pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Dice the onion, celery and carrot into small, bite-sized pieces and add to the pot. Cook for approximately 10 minutes until the vegetables are soft.
3. Dice the garlic and add to the pot with the ground cumin and red pepper. Cook for approximately 1 minute.
4. Drain and rinse the black beans and add together with the vegetable broth to the pot. Bring to a simmer over medium-high heat.
5. Reduce to low heat and cook for approximately 30 minutes until the broth is flavorful and the beans have softened.
6. Transfer ½ of the soup to a blender and blend until smooth.
7. Return the puréed soup to the pot, stir in the cilantro, lime juice, salt and pepper. Peel and slice the avocado. Ladle the soup into bowls, and top with avocado slices.

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