Olive oil, onion, carrot, celery, tomato paste, garlic, oregano, cumin, pepper, canned black beans, chicken broth
Use canned beans to make this soup because dried black beans can take a long time to soften, plus soaking time. With canned beans we get a delicious bowl of soup in a fraction of the time.
Use low sodium beans and broth if you are sensitive to salt.
Use vegetable broth instead of chicken broth to make the soup vegetarian.
If you process the soup with a blender do not fill it to the top with hot liquid. Process in small batches. Remove the feeder cap and cover with a clean, folded towel, blend on low.
Cook the onions, carrots and celery for 5 minutes. Add the garlic, tomato paste, and seasoning to the pot. Cook for 1 minute, stirring frequently.
Add the black beans and the chicken broth to the vegetables. Stir well to combine the ingredients.
Simmer the soup for 30 minutes until the beans, carrots, and celery are very soft. They should break apart easily when pressed.
Remove the pot from the heat and process the soup with an immersion blender until smooth. Taste and add salt if needed.
Garnish with shredded cheese, parsley, cilantro, sliced avocado, or sour cream, if desired. Enjoy!