Spicy Black Bean Soup

Spicy Black Bean Soup
Serves 6

• 2 TBS Extra Virgin Olive Oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, peeled and sliced
• 1-2 TBS s.a.l.t. sisters Caribbean Jerk Rub & Seasoning
• 4 (15 oz) cans of black beans, drained and rinsed
• 4 garlic cloves, minced
• 4 cups chicken broth, reduced sodium
• 1/4 cup fresh cilantro, chopped

Directions:
In a large pot, heat EVOO over medium heat; add onion, celery and carrots. Sauté for 10-15 minutes until vegetables are tender. Stir in the garlic, Caribbean Jerk Rub and black beans; cook until garlic is fragrant, about 1-2 minutes. Add the broth and bring to a simmer; cook about 30 minutes. To a blender, add about 4 cups of the soup and the cilantro; blend until smooth. Return to the pot and stir. Serve immediately.