Ingredients

• 1/2 teaspoon olive oil
• 1/2 cup sweet onion (chopped)
• 3 scallions, chopped (all of it)
• 2 large carrots, grated
• 2 stalks celery, minced
• 2 1/2 teaspoons fresh ginger, minced (1 large knob )
• 3 fresh garlic cloves, minced
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt (optional)
• 2 1/2-3 cups canned black beans, rinsed
• 8 ounces frozen chopped spinach (don't need to thaw)
• 8 cups vegetable broth (if store bought, leave out sea salt)
• 1/2 cup half-and-half (optional)

Instructions

1. .Heat oil over med-high heat in large soup pot.

2. Add the next nine ingredients (include salt, if using).

3. Stir fry until onion is soft. Stir frequently.

4. Add black beans, spinach, and broth.

5. Bring to a boil, then turn down to a simmer, stir and cover.

6. Simmer about 25 minutes, stirring occasionally.

7. When serving, drizzle some half "n" half over soup, if desired.

8. I served pita halfs stuffed with lettuce, tomato, and pepperjack cheese with this for a complete meal. I can also see some cooked rice added for a heartier meal.