Black Bean Soup

Black Bean Soup
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1 tablespoon olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion (about 1 small-medium onion)
4 large cloves garlic, roughly chopped
2 (15-ounce) can diced green chilies
2 (15-ounce) cans low-sodium beef broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon dry oregano leaves
1 bay leaf
1 lime, juiced, plus other limes, for garnish
Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

1. Heat olive oil in a large stockpot over medium heat.  Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
2.Add the black beans, chilies, and beef broth.  Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.  Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  Remove bay leaf from soup. 
3.  Transfer the soup to a blender.  Place lid on blender but remove the stopper in the lid to let heat escape.  Cover the hole with a paper towel avoid splatters. 
4. Puree soup until desired consistency is reached.  Squeeze in the juice from one lime and pulse to combine. 
5. Ladle into bowls and top with desired toppings.  Serve with extra wedges.