Black Bean Soup Three Ways

Serves 6-8
 
3 tablespoons olive oil 
2 onions, chopped
1 large carrot, chopped
3 ribs celery, chopped fine
5-6 garlic cloves, minced
½ teaspoon red pepper flakes 
1 ½ tablespoons ground cumin
2 29 oz cans black beans, drained
8 cups chicken broth 
2 tablespoons cornstarch 
2 tablespoon water 

Garnishes
2 limes cut into quarters 
1 cup cilantro, 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 drained black beans and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered for 30 minutes.
4. To finish the soup, ladle 3 cups of the soup into food processor or blender and process until smooth. Return to the pot.
5. Stir together cornstarch and water in small bowl then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally. If the soup is still thinner than desired, stir in remaining cornstarch mixture and bring to a boil to fully thicken.
6. 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