Spicy Black Bean Soup

Method

1. Heat the 2 tbsp27 g olive oil in a pot over medium. Cook the 1110 g diced onion and 161 g diced carrot until soft, about 8 minutes, then add the 4 cloves12 g garlic, minced, 2 tsp4.2 g cumin, 1 tbsp7.2 g chili powder, and 1 tsp2.2 g smoked paprika for 30 seconds.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Onion, diced1110 g(110 g)(1)
   • Carrots, diced161 g(61 g)(1)
   • Garlic, minced4 cloves12 g(12 g)(4 cloves)
   • Cumin2 tsp4.2 g(4.2 g)(2 tsp)
   • Chili Powder1 tbsp7.2 g(7.2 g)(1 tbsp)
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
2. Add the 3 cans (15 oz)759 g black beans, drained and rinsed, 1 can (14.5 oz)411 g crushed tomatoes, and the 1 tbsp17 g bouillon dissolved in 3 cups water. Simmer 15 minutes.
   • Black Beans, drained and rinsed3 cans759 g(759 g)(3 cans)
   • Crushed Tomatoes1 can411 g(411 g)(1 can)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
3. Blend about a third of the pot and stir it back in to thicken. Finish off the heat with the 1 tbsp15 g lime juice and salt, to taste.
   • Bottled Lime Juice1 tbsp15 g(15 g)(1 tbsp)
   • Sea Saltto taste

Kids: halve the chili powder and blend it fully smooth — it becomes a mild, dippable bean soup.