Black Bean Soup Three Ways

Serves 6
 
2 tablespoons olive oil 
1 onions, chopped
1 carrot, diced
2 ribs celery, diced
3 garlic cloves, minced
½ teaspoon red pepper flakes 
2 teaspoons ground cumin
1-28 oz can black beans
4 cups chicken broth 

Garnishes
1 limes cut into quarters 
1/2 cup cilantro, chopped
2 scallions, chopped

1. Heat oil in a heavy-bottomed soup pot over medium-low heat with onions, carrot, and celery. Cook, stirring occasionally, until vegetables are soft 8-10 minutes.
2. Add garlic, pepper flakes, and cumin. Cook, stirring until fragrant, about 2 minutes.
3. Stir in black beans with their liquid and the chicken broth. Increase heat bring to quick boil, then reduce heat to low and simmer, uncovered for 20 minutes.
4. To finish the soup, ladle 2 cups of the soup into food processor, blender, or use an immersion blender and process until smooth. Return the pureed soup to the pot.
5. Ladle the soup into bowls and serve immediately with lime and cilantro on the side.

 
Mexican Style
Serve these on the side to be added to soup to taste.
Cheddar cheese, shredded
Scallions, diced on the bias
Red Peppers, diced small
Avocado, small dice
Sour Cream

​Asian Style
Serve these on the side to be added to soup to taste.
Soy Sauce
Sesame oil
Extra Firm Tofu cut in small cubes
Scallions, diced on the bias
Red Peppers, diced small