Quick Black Bean Soup

• 1 tablespoon(s) olive oil
• 1  onion, chopped
• 3  garlic cloves, sliced
• 1  carrot, chopped
• 2 stalk(s) celery, chopped
• 2 quart(s) (8 cups) low salt vegetable stock or broth
• 2 can(s) (15 or 16 ounces each) black beans, rinsed and drained
• 1 teaspoon(s) ground coriander
• .25 teaspoon(s) cayenne pepper
• 1 tablespoon(s) balsamic vinegar
• 1 bunch(es) cilantro leaves, chopped

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.
2. Add garlic, carrot and celery; cook until soft, about 5 minutes.
3. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.
4. Stir in vinegar. Transfer to blender or food processor; process to desired consistency.
5. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro.

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