Toasted Oat And Black Bean Soup

• 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

1. 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.
2. In a pot, heat the oil over medium heat. Cook the onions, celery, jalapeno, and garlic for 2-3 minutes, stirring constantly.
3. 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.
4. Add the black beans, return to a simmer until heated throughout.
5. Garnish with spring of cilantro and squirt of lime juice.

oats, cumin, chili powder, oil, onion, stalks celery, garlic, peppers, tomatoes, vegetable broth, black beans, cilantro, lime

Taken from www.food.com/recipe/toasted-oat-and-black-bean-soup-327112 (may not work)