🥕 Ingrédients

• Black beans: this recipe calls for canned black beans, but you can also cook up some dried black beans to use if you prefer.
• Vegetable broth: or any type of broth you love.
• Onion: one Spanish onion, red onion or white onion work well.
• Garlic: use fresh garlic for the best taste!
• Celery: while celery may not have tons of flavour on its own, it adds a really nice flavour when cooked down in the soup.
• Carrot: for flavour and colour!
• Tomato paste: for flavour.
• Spices: this soup uses a combination of dried oregano, cumin, ground coriander, salt and pepper.
• Lime: this adds a hint of acidity to the soup.

👨‍🍳 Instructions

1. Heat the avocado oil in a large pot on medium-high heat then add onion, garlic and celery and saute for 1-2 minutes.
2. Add the carrot, jalapeno, cumin, oregano and ground coriander and continue to saute for another 2 minutes.
3. Add the black beans and tomato paste and mix everything together.
4. Add the vegetable broth and bring the soup to a light boil, then cover and let simmer on low for 15 minutes.
5. Transfer 1/2 the soup to ablenderand blend until smooth, then add back to the pot of soup and mix. (You can also use an emulsionblender.) Season with salt and pepper and lime.
6. Serve as is or top with vegan sour cream, avocado and cilantro.