Toasted Oat And Black Bean Soup - cooking recipe

Ingredients

1/2 cup oats
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon oil
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, chopped
2 jalapeno peppers, chopped
1 (28 ounce) can diced tomatoes or 4 tomatoes, chopped
3 cups vegetable broth or 3 cups chicken broth
1 (19 ounce) can black beans, drained and rinsed
1/4 cup cilantro, chopped
1 lime

Preparation

In a dry frypan, toast the oats, cumin and chili powder over medium-high heat, stirring constantly, until the oats are lightly browned. Set aside.
In a pot, heat the oil over medium heat. Cook the onions, celery, jalapeno, and garlic for 2-3 minutes, stirring constantly.
Add the tomatoes, oat mixture and broth and bring to a boil. Reduce heat to medum low and simmer for 15 minutes, or until it has thickened sufficiently.
Add the black beans, return to a simmer until heated throughout.
Garnish with spring of cilantro and squirt of lime juice.