Recipe: Black Bean Soup
Description: Hearty, zesty and satisfying soup.  Be sure to add the lime juice.  It's the key ingredient to the great taste of this soup.
Ingredients: [{"text": "1 medium onion, chopped"}, {"text": "1/4 cup green pepper, chopped"}, {"text": "1 carrots, grated or 5 -6 baby carrots, sliced"}, {"text": "2 tablespoons vegetable oil"}, {"text": "3 (15 ounce) cans black beans"}, {"text": "3 cups chicken broth"}, {"text": "1 cup salsa"}, {"text": "1/2 cup sherry wine (optional)"}, {"text": "1 (11 ounce) can Rotel tomatoes & chilies"}, {"text": "1 tablespoon cumin"}, {"text": "1 tablespoon chili powder"}, {"text": "1 lime, juice of"}, {"text": "chopped fresh cilantro (to taste)"}, {"text": "sour cream"}, {"text": "chopped green onion"}, {"text": "fresh cilantro"}, {"text": "monterey jack cheese or colby"}]
Instructions: Saute onion, green pepper, and carrot in oil in large saucepan for 10 minutes or until tender.
Process 1 can of undrained beans with 1 cup chicken broth in blender until pureed.
Add puree to onion mixture and stir well.
Process 1 additional can of undrained beans and 1 cup chicken broth in blender.
Add to mixture and stir well.
Stir in remaining can of undrained beans, 1 cup of chicken broth, salsa, sherry, undrained tomatoes, cumin, and chili powder to the bean puree; bring to a boil.
Reduce heat and simmer for at least 20 minutes, stirring occasionally.
Just before serving, stir in lime juice and cilantro to taste.
Serve hot and garnish each bowl with sour cream, chopped green onions, cilantro, and grated cheese, as desired.
