Easy Weeknight Black Bean Soup

Ingredients

2 tablespoons Olive Oil

1 small red onion (divided)

juice of 1 lime

3 Carrots (diced)

3 ribs of celery

1⁄2 teaspoon Salt

1⁄4 teaspoon black pepper

1 teaspoon Oregano

1 teaspoon Chili Powder

1⁄2 teaspoon Cinnamon

1⁄2 teaspoon Cumin

2 cans Black Beans (~15oz each, rinsed and drained)

2 tablespoons white miso paste

2 1⁄2 cups Water

2 tablespoons Maple Syrup

---FOR SERVING---

lime wedges

cilantro

sour cream (or Icelandic yogurt - omit to keep vegan)

Halve red onion. Finely chop one half. Thinly slice the other half. Add thinly sliced red onion to a small bowl and add the juice of one lime. Toss and set aside or refrigerate for up to 3 days.
Heat olive oil in a large pot or Dutch oven over medium heat. Add 2 T olive oil. Add chopped onion, carrots and celery. Season with 1/2 tsp salt and black pepper, to taste. Sauté until veggies are tender and beginning to brown, 10-15 mins, then add remaining spices (oregano, chili powder, cinnamon, cumin) and sauté another minute or so, until spices are fragrant.
Add black beans, miso paste, water and maple syrup and stir to combine. Bring to a boil, cover, reduce heat to low and simmer for 10-15 mins.
Remove half of the soup to a blender and blend until smooth. (Always be cautious when blending hot items - keep lid vented and blend in batches, if necessary.) Return blended soup to pot and stir to combine.
Ladle soup into bowls and top with sour cream (if using), lime juice-marinated sliced onions, cilantro and lime. Enjoy!