- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 celery, diced
- 4 cloves garlic, minced
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/2 lime
- 2 cans black beans, drained and rinsed
- 2 cups of stock (‘no chicken’ stock is best)
- 1 tbsp hot sauce (Texas Pete or habanero)
- 4 sprigs of cilantro, chopped
Sauté onion, garlic, celery, carrot, cumin and chili powder. Add black beans, stock, and hot sauce. Simmer for 20 min. Blend 3 cups of soup and then add it back to the pot. Finish with cilantro, lime juice and serve with a sprig of cilantro and a dollop of sour cream or greek yogurt.