Tomato & Black Bean Soup

Ingredients

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

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.