| 1. |
In a medium saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat. |
| 2. |
Add the sliced scallions, celery stalk, garlic, cumin, cayenne, salt and pepper. Cook, stirring occasionally until vegetables soften. |
| 3. |
Add black beans and their juices, the tomatoes, and the broth. |
| 4. |
Bring to a simmer and cook for 10 minutes. |
| 5. |
Transfer 2 cups soup to a blender and process until smooth. |
| 6. |
Return soup to the pan and stir to combine. Return to a simmer and cook for 10 minutes longer. |
| 7. |
Season with 1 tablespoon fresh lime juice and adjust seasonings. |
| 8. |
Serving suggestion: serve hot with hot pepper sauce and extra slice scallions on the side. |
