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Heat olive oil in large stock pot over medium heat. Add carrots, zucchini, onion,and garlic and saute for 4-5 minutes
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Add the black beans, chilies, and beef broth. Stir to combine and then add the seasonings. Simmer uncovered for 20-25 minutes or until carrots are tender. Remove from heat remove bay leaf.
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Transfer 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 to avoid splatters.
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Puree Soup until desired consistency is reached. Squeeze in lime and pulse to combine.
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Ladle into bowls and top with desired toppings. Examples; limes, cheese, sour cream, white corn strips, chopped tomatoes, fresh cilantro, and avocados.