Black Bean Soup

So we all decided that this was our ALL TIME favorite soup E-V-E-R!!!  It's a MUST TRY!!!  It also added another kitchen item to my "wish list" - because having an immersion blender made this dish SOOO easy.  So RoRo - I want an immersion blender please :)

Makes 8 cups - OBB

Ingredients:
1 tablespoon olive oil
4 large cloves garlic, roughly chopped
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 2 ribs)
1 cup diced onion (about 1 medium onion)
2 cans black beans, rinsed and drained
3.5 oz can green chilies
2 cans low-sodium beef broth
1 teaspoon salt and pepper
1/2 tablespoon chili powder
1/4 tablespoon cumin
1/2 tablespoon dry oregano leaves
1 bay leaf
1 lime

Toppings: sour cream, tortilla chips, pepper jack cheese, chopped cilantro, limes

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 mintues.

Add in the black beans, chilies, and beef broth.  Stir to combine and then add salt/pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 25 minutes or until carrots are tender.  Remove from heat - and remove bay leaf from soup.

Place soup in blender (you could use an immersion blender in place of this step).  Place lid on blender, but remove the stopper in the lid to let heat escape.  Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved.  Squeeze in the juice from one lime and pulse to combine.

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