Best Vegan Black Bean Soup

runningonrealfood.com

Amy McMahon

1 heaping cup diced onion ( 160 g, approx. 1 small or ½ a large)

1 heaping cup peeled and diced carrot ( 160 g, approx. 2 medium)

1 green pepper, de-seeded and diced

1 cup chopped celery ( 150 g, approx. 3 ribs)

½ a jalapeno, de-seeded and minced (or a whole one for extra heat)

3 cloves garlic, minced

2 tsp cumin

2 tsp dried oregano

2 tsp chili powder

3 to 4 cups vegetable broth

1 cup ( 250 mL) tomato sauce (any plain tomato pasta sauce works)

1 19 oz can black beans, drained and rinsed ( 330 g, about 2.5 cups)

½ cup finely chopped fresh cilantro

salt and pepper, to taste

squeeze of fresh lime juice

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