INGREDIENTS
- 2 cups of celery chopped
- 2 medium onions chopped
- 2 carrots chopped
- 7 garlic cloves chopped
- 5 tsp cumin
- ½ tsp chipotle chili pepper seasoning (or use red pepper flakes or smoked paprika)
- 4 cans of low sodium black beans rinsed/drained
- 4 cups low sodium veggie broth
- 1/3 cup fresh cilantro
- 3 TBSP lime juice
WHAT TO DO
- In a large pot heat EVOO. Add veggies and salt and pepper for taste
- Add in all seasonings (get creative and use seasoning you like for spice)
- Pour in beans and broth and simmer over med heat and cook for 25-30 minutes
- Poor soup a few cups at a time into a blender and blend. Return all to the pot and stir in the lime juice, more salt and pepper to taste and cilantro
- For serving top with avocado and more cilantro and home-made corn tortilla chips
CORN TORTILLA RECIPE
Cut corn Tortilla’s into strips , spray pam spray on both sides and salt and pepper. Roast at 400 for 5 minutes and flip for another 5 minutes until crunchy and brown.
**Recipe adapted from Cookie +Kate