Black Bean Soup

1 Tbs extra-virgin olive oil

4 scallions, thinly sliced

1 celery stalk, sliced

4 garlic cloves, minced

2 tsp ground cumin

1/8 tsp cayenne

salt and pepper

2 (15 oz) cans black beans and their liquid

1 (15 oz) can diced tomatoes and their juice

1 1/2 cup low sodium chicken broth

1 Tbs lime juice

In a medium saucepan, heat olive oil over medium heat.  Add scallions, celery, garlic, cumin, cayenne, and a pinch of salt and pepper.  Cook, stirring occasionally, until vegetables soften.  Add beans, tomatoes, and chicken broth.  Bring to a simmer and cook for 10 minutes.  Transfer 2 cups soup to a blender and process until smooth.  Return soup to the pan and stir to combine.  Return to a simmer and cook for 10 minutes longer.  Season with lime juice and adjust seasonings.

*Also makes a great refried bean if you omit the chicken broth and blend the entire recipe.