Black Bean Soup

I got this recipe from my mom, Ellen.  Most people love it:

Ingredients:

3T olive oil

1/2c. yellow onion, chopped

2 small garlic cloves, minced

1t ground cumin

3/4c. celery, chopped

3/4c. carrot, chopped

3c. chicken broth

3 - 15.5oz cans black beans, rinsed and drained

juice from 1 lime

1T tomato paste

Salt

Method:

1. In a large pot, heat the oil.  Add onion and garlic, and cook until tender

2. Stir in cumin and cook 1 minute.

3. Add celery, carrot, stock, and beans.  Heat to boiling.

4. Reduce heat to low, cover, and simmer 15-20 minutes.

5. Stir in the lime juice and tomato paste.

6. Puree soup in the blender (note: when mixing hot soup in blender, only fill the blender about 1/3 full, as hot liquid expands).

This soup is great for freezing.  I serve with sour cream and a warm, crusty bread.  Enjoy!