South American Black Bean Soup

Ingredients:

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 1 jalapeno, finely chopped (optional)
• 1 tsp dried thyme leaves
• 2 tbsp cumin seeds
• 1 tbsp dried oregano leaves
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 6 cups vegetable stock
• 2 cans black beans, drained and rinsed, OR 2 cups dried black beans, cooked and drained
• 1/3 cup lime juice (If you don't love lime you might want to use less, the taste is strong!)
• Finely chopped cilantro
• Sour cream
• Salsa

Directions:

1. In a skillet, heat oil over medium heat.  Add onions, celery, and carrots and cook, stirring until vegetables are softened, about 5 minutes.
2. Add garlic, jalapeno (if using), thyme,  cumin, oregano, salt, pepper, and cayenne and cook, stirring, for 1 minute.  Add tomato paste and stir to combine.  
3. Transfer contents from skillet to slow cooker.  Add vegetable stock and beans, stir.
4. cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
5. Before serving, stir in lime juice.  In blender, puree, soup in batches.
6. Garnish with cilantro, sour cream, salsa or any of your favorite toppings.

 Picture taken before I went Gluten-free

Bry