Black Bean Soup

1 T. olive oil
4 large cloves garlic, minced
3/4 c. diced carrots (about 2 medium)
3/4 c. diced celery (about 2 ribs)
1 c. diced onion
2 cans black beans, drained and rinsed
1 3.5 oz. can green chilies
2 cans beef broth
1 t. kosher salt
1/2 t. chili powder
1/4 t, cumin
1/2 t. dry oregano
1 bay leaf

Add olive oil to a large stock pot on medium-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.

Add the black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove from heat. Place all the soup in a blender (don't forget to take the bay leaf OUT)

Puree soup until smooth...it might take several minutes. Return to pan and make sure it is heated through. Squeeze in the juice from one big lime

Ladle into bowls and serve with pepper jack cheese, tortilla chips, sour cream and extra lime wedges. Yummy!

***this is so good! My kids (who all hate soup and will tell you about it anytime) loved it. Seriously, make it.