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


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.