Directions:

·         Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

·         Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

·         Simmer uncovered for about 20-25 minutes or until carrots are tender.

·         Remove from heat. Remove bay leaf from soup. 

·         Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

·         Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

·         Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.