Easy and Quick Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 2 (15 ounce) cans black beans, undrained
• 3/4 cup chicken broth
• 1/4 cup orange juice
• 2 teaspoons cayenne pepper
• 1 teaspoon chili powder

Directions

Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.

Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.

Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.