Easy Black Bean Soup

Ingredients

• 2 tbsp Olive Oil
• 1 Onion
• 1 Green Bell Pepper
• 2 stalks Celery
• 1 large Carrot
• 2 cloves Garlic
• 2 cans Black Beans
• 14 oz Diced Tomatoes
• 1 cup Water
• 1 tsp Cumin
• 3 Salt
• 1 1/4 tsp Black Pepper
• 1 tbsp Lime Juice

1. 1Dice the onion, bell pepper, celery, and carrot; mince the garlic. Set aside.
2. 2Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, celery, and carrot; sauté until onion is translucent, about 5 minutes.
3. 3Add garlic and cumin; cook, stirring, for 1 minute until fragrant.
4. 4Stir in black beans, diced tomatoes with juices, and water. Bring to a boil.
5. 5Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender and flavors have combined, about 20 minutes.
6. 6For a thicker soup, use an immersion blender to partially blend, or mash some of the beans against the side of the pot with a spoon; leave some beans whole for texture.
7. 7Season with salt and black pepper to taste, then stir in lime juice to brighten the flavors before serving.