Black Bean Soup

2 tbsp. The Spicy Olive Garlic Olive Oil*

1 medium onion, diced
2 cloves garlic, minced (omit if you used garlic olive oil)
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced,
2-4 15 oz. cans black beans (depending on how bean-y you like your soup!)
5 cups vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic Vinegar
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
Salt to taste
In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots and bell pepper and cook for 15 minutes, until the onions are clear. Brain and rinse the black beans, then add to the pot. Add the stock and the rest of the ingredients. Bring to a boil, then simmer for an hour. You can mash the beans before serving to thicken the soup.

*If you’d like a spicier soup, use Chipotle, Harissa or Red Chili Olive Oil