Black Bean Soup

I realize that warmer weather is here most days, but I just love soup all days.  Sometimes it's like wearing white or light pink in winter.  It just has to be done.  I'm afraid I even wear lime green in the dead of winter.  I will not be restricted because of the season.  Therefore when a craving for a delicious black bean soup crept up on me............I indulged.  It was wonderful too.

This is a pretty straightforward recipe, and doesn't require a whole lot of extra ingredients.   It is a healthy and delicious meal.  I made it just for me.  For lunch today.  I'm sure it would freeze well, or you could serve it with some corn bread for din din and everyone would be delighted:)  You could invite me over for dinner on that night if you'd like:)

Black Bean Soup

4 cloves of garlic chopped

1 c. carrots sliced

2 ribs celery chopped

1 small onion chopped

1/4-1/2 chopped jalepeno (depending on how hot you like it)

1 T. Olive Oil

1 10 oz. can Rotel Tomatoes (or any diced canned tomatoes)

6 c. chicken broth

4 15oz. cans black beans rinsed and drained

1 t. cumin

1/8 c. sugar

zest of 1 orange

juice of 1 orange

In a large pot place garlic, carrot, celery, onion, jalepeno, and Olive Oil.  Saute for a few minutes until the veggies are a little tender.  Add the tomatoes and let them bubble a little bit before you add the rest.  Now add the chicken broth, beans and cumin.  Cover the pot and let it simmer for 20 minutes or until the veggies are soft.  I use my immersion blender, but you could work in batches with your regular blender as well.  I buzz the heck out of the soup until its pretty dang smooth.  You can leave it a little chunky or just how you like it.  At this point I add the sugar, orange zest and juice.  Taste and add a little more salt and pepper.  Top with sliced green onions, tortilla chips and a little sour cream.n