Spicy Vegan Black Bean Soup

Adapted slightly from Cookie + Kate

Throughout my college years, I frequently ate at Panera. Specifically- their black bean soup. I had it pretty much any time I went to Panera. And eventually, I got sick of it. I haven't had it in years. 

Recently, I came across this recipe and remembered how much I use to like black bean soup. I figured if I made it myself, I'd probably like it even more. I was correct. This soup was so incredibly good. Just the right amount of spice and full of healthy vegetables and beans. My husband liked it too. We topped it with avocado and crushed tortilla chips and made a meal out of it with some crusty bread. It will definitely be added to our regular rotation.

Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and thinly sliced
6 garlic cloves, minced
4½ teaspoons ground cumin
½ teaspoon red pepper flakes
4 (15-ounce) cans of black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and pepper, to taste
Optional: diced avocado, crushed tortilla chips

Directions

Heat the olive oil over medium heat in a dutch oven. Add the onions, celery and carrots. Cook until vegetables are soft, stirring occasionally, about 10-15 minutes.

Add the garlic, cumin and red pepper flakes. Cook, stirring frequently, until fragrant, about 30 seconds. Add the beans and vegetable broth. Bring to a simmer.

Cover. Cook for 25-30 minutes until beans are tender, stirring occasionally. Using an immersion blender, puree approximately 4 cups of the soup. If you don't have an immersion blender, carefully place 4 cups of soup in a blender and puree. Return to the pot.

Add cilantro, lime juice, salt and pepper. Serve, topping with avocado and tortilla chips if desired.

Yields: 4-6 servings.

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