1 T Extra Virgin Olive Oil 4 thinly sliced Scallions 1 thinly sliced Celery stalk, medium 4 cloves Garlic 2t Cumin (ground) 1/8t Cayenne Sea Salt, 1 dash Pepper, black, 1 dash 2-15 oz cans Black Beans 1-15 oz Diced Canned Tomatoes 1.5c low sodium chicken broth
In a medium saucepan, heat olive oil over medium heat. Add scallions, celery, garlic, cumin, cayenne, salt and pepper. Cook, stirring occasionally, until vegetables soften. Add beans and their liquid, tomatoes with their liquid and chick broth. Bring to a simmer and cook for 10 minutes. Transfer 2 cups soup to a blender and process until smooth. Return soup to the pan and stir to combine. Return to a simmer and cook for 10 minutes longer. Serve hot with hot pepper sauce (optional-pretty spicy already) and extra sliced scallions on the side.