- cooking oil, such as canola or vegetable oil
- 1 yellow onion, diced
- kosher salt
- 3-4 stalks celery, diced (about 1 cup diced celery)
- 2 large carrots, peeled & diced (about 1 cup diced carrot)
- 1 small jalapeño, seeded and diced
- 4 cloves garlic, minced
- 2 tbsp this little goat went to cuba, plus more as needed
- 2 (15-ounce) cans black beans, not drained
- 2 cups vegetable broth
- 2 tbsp fresh lime juice, plus more as needed
- Add 1 Tablespoon of cooking oil to a large pot and heat over medium heat. Add in the onion and a pinch of salt and sauté until beginning to turn translucent, about 3-5 minutes. Add in the carrot, celery, jalapeño and ½ teaspoon salt. Continue cooking, stirring frequently, until the veggies have softened, about 8-10 minutes more. Stir in the garlic and Cuba spice until well coated and fragrant, about 1 minute more.
- Add in the black beans and broth and bring the mixture to a rolling boil over medium/medium-high heat. Reduce the heat to medium-low and let simmer for about 15-20 minutes, allowing the beans to soften and flavors to meld.
- Transfer half of the soup to a blender or food processor and purée until smooth. Or, purée half of the soup using an immersion blender.
- Return the soup to the pot and stir in the lime juice. Season to taste with salt and additional Cuba spice and/or lime juice, as desired. Serve warm, loaded with your favorite fixins’.