Tomato & Black Bean Soup

A great way to warm up your meal and certainly very filling.

Ingredients

• 4 medium scallions, thinly sliced
• 1 stalk medium celery, thinly sliced
• 4 cloves garlic, minced
• 15 oz diced tomatoes, canned
• 15 oz black beans, canned
• 2 tsps cumin, ground
• 1/8 tsp cayenne
• 1 dash salt
• 1 dash black pepper, freshly ground
• 1 1/2 cups chicken broth, low sodium

Directions

1. In a medium saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat.
2. Add the sliced scallions, celery stalk, garlic, cumin, cayenne, salt and pepper. Cook, stirring occasionally until vegetables soften.
3. Add black beans and their juices, the tomatoes, and the broth.
4. Bring to a simmer and cook for 10 minutes.
5. Transfer 2 cups soup to a blender and process until smooth.
6. Return soup to the pan and stir to combine. Return to a simmer and cook for 10 minutes longer.
7. Season with 1 tablespoon fresh lime juice and adjust seasonings.
8. Serving suggestion: serve hot with hot pepper sauce and extra slice scallions on the side.