Easy and Quick Black Bean Soup Recipe

Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery carrot onion and garlic in hot oil until fragrant about 5 minutes.

Stir black beans chicken broth orange juice cayenne pepper and chili powder with the vegetables in the pot; bring to a boil reduce heat to medium-low and simmer until the carrots are soft about 15 minutes.

Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.