Recipe of the Week Black Bean Soup

Scripture-Based Black Bean Soup (Hearty, Plant-Powered)

Ingredients (6 servings)

• 2 tbsp olive oil (or a splash of veggie broth for oil-free)

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 tbsp ground cumin

• 2 tsp smoked paprika

• 1 tsp dried oregano

• 1/4–1/2 tsp chili powder or cayenne (optional)

• 2 cans (15 oz each) black beans, rinsed and drained (or ~3 cups cooked)

• 1 can (14.5 oz) diced tomatoes (fire-roasted if you have them)

• 4 cups vegetable broth

• 1 bay leaf

• 1 tbsp lime juice (plus wedges for serving)

• Salt + black pepper to taste

Optional add-ins

• 1 cup corn

• 1 diced bell pepper

• 2 cups chopped spinach or kale

• 1 tsp maple syrup (balances acidity, optional)

Toppings (choose a few)

Cilantro, diced avocado, sliced green onion, tortilla strips, pumpkin seeds, extra lime, hot sauce.