Spicy Black Bean Soup
from Cookie + Kate

Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips...

Sea salt and freshly ground black pepper, to taste

1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice

¼ cup chopped fresh cilantro (optional)

4 cups low-sodium vegetable broth

4 (15-ounce) cans of black beans, rinsed and drained

½ teaspoon red pepper flakes (use ¼ teaspoon if you're sensitive to spice)

4½ teaspoons ground cumin

6 garlic cloves, pressed or minced

1 large carrot, peeled and sliced into thin rounds

3 celery ribs, chopped fine

2 medium yellow onions, chopped

2 tablespoons olive oil