Spicy Black Bean Soup

chefdehome.com

Eddie Spencer

subheading: Black Bean Soup:

30 Oz Black Beans (2 cans, 15 oz(435 g) each, no salt added.)

1 tbsp Chipotle in Adobo

1.5 tsp Cumin Powder

1.5 tsp Oregano

2 Lime (to get 2 to 3 tbsp lime juice, more for serving)

2.5 Cup Vegetable Stock (or Chicken Stock, or water with 1 bouillon )

Fresh Herbs (I used a tbsp each of cilantro, and thyme)

1 Bay Leaf

2 small Carrots (peeled and small diced)

1 stalk Celery (small diced)

½ Cup Yellow Onion (half of a 4" onion, small diced)

2 tbsp Olive Oil

1.5 tbsp Garlic (4 to 5 large cloves, small chopped)

Directions at chefdehome.com

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