A comforting and flavorful soup combining black beans, rice, and a hint of lime.
Heat the canola oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking before adding the vegetables.
Add the chopped celery, diced onion, and minced garlic to the saucepan. Sauté until the vegetables are tender.
Stir frequently to prevent the garlic from burning.
Stir in the chicken broth, black beans, salsa, cooked rice, lime juice, and ground cumin.
Rinse the canned black beans before adding to reduce sodium content.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Taste and adjust seasoning with salt and pepper if needed.
Serve the soup hot, garnished with your choice of toppings such as fresh cilantro or a dollop of sour cream.
For a spicier kick, add a dash of hot sauce before serving.
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