Black Bean "Mud" Soup

Black Bean "Mud" Soup

Ingredients:

• 4 large cloves garlic, roughly chopped
• 3/4 C diced carrots (about 2 med carrots)
• 3/4 C diced celery (about 2 ribs)
• 1 C diced onion (about 1 sm-med onion)
• 2 cans black beans, rinsed and drained
• 1 3.5oz can green chilies
• 2 cans low-sodium beef broth (I make my own from bullion, about 4 cups)
• 1 t kosher salt
• 1/8 tsp black pepper
• 1/2 t chili powder
• 1/4 t cumin
• 1/2 t dry oregano leaves
• 1 bay leaf
• Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro,  avocados, lime, etc.

Directions:

Place all ingredients (except toppings) in crockpot and cook on High for about 4-6 hours or on low 6-8 hours. Remove bay leaf. 

Place soup in a 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. Place a paper towel over the hole to avoid splatters. 

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 desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Notes:

My boys have termed this "Mud" soup and they all love it. The ingredients are very simple and usually available from what I have on hand and I love the taste. It is filling and healthy! You can also make it on the stovetop (see link below where I got the recipe) but I love throwing everything in the crockpot. 

Recipe adapted (only directions) and picture from: http://www.ourbestbites.com/2009/01/black-bean-soup/