Black Bean Soup

2 TBL Olive Oil
1 1/2 cup diced carrots
1 1/2 cup diced celery
1 1/2 - 2 cups of onion
6-8 cloves garlic, roughly chopped
4 cans black beans, rinsed and drained
2 cans (3.5 ounce) diced green chilies
60 ounces of low-sodium beef broth
2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano leaves
1 bay leaf
1-2 imes, juiced, plus other limes for gvarnish

Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

1 Heat olive oil in a large sokpot oer medium heat. Add carros, celerey, onion, and garlic and saute for 4-5 minutes.

2. Add black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncoveredfor about 20-25 min or until carrots are tender. Remove from heat. Remove bay leaf.

3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.

4. Puree soupe untildesired consistency is reached. Squeeze in the juice from lime and pulse to combine.

5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

** Recipe taken from "Our Best Bites"

Freezer meal instructions:  Warm up soup and enjoy!!