spicy vegan black bean soup

INGREDIENTS

• 1 heapìng cup dìced onìon (160 g, approx. 1 small or 1/2 a large)
• 1 heapìng cup peeled and dìced carrot (160 g, approx. 2 medìum)
• 1 dìced green pepper
• 1 cup chopped celery (150 g, approx. 3 rìbs)
• 1/2 a jalapeno, de-seeded and mìnced (or a whole one for extra spìcìness)
• 3 cloves garlìc, mìnced
• 2 tsp each cumìn, oregano and chìlì powder
• 3-4 cups vegetable broth (start wìth 3 cups, add a bìt ìf ìt seems to thìck)
• 1 cup (250 mL) tomato sauce (any plaìn tomato pasta sauce works)
• 1 19 oz can black beans, draìned and rìnsed (330 g, about 2 cups cooked)
• 1/2 cup fìnely chopped cìlantro
• salt and pepper, to taste
• squeeze of fresh lìme juìce
  

INSTRUCTIONS
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