Black Bean & Crab Soup

Inspired by the Breakwater restaurant in Hatteras Village, NC. 

Ingredients:

• 2T olive oil

• 2 medium onions, chopped

• 1T minced garlic

• 1T chili powder

• 2 14oz cans black beans, drained and rinsed

• 4c chicken broth

• salt & pepper to taste

• 2t lime juice

• 6oz cooked crab meat

Place oil in a large saucepan and turn heat to medium.  Add onions and cook until softened, about 5 minutes.  Stir in the garlic and chili powder, and cook another minute.  Add beans and chicken broth, and season with salt and pepper.  Turn heat to medium-high and bring soup just about to a boil.  Turn the heat to medium-low and cook, stirring occasionally, about 10 minutes.  With an immersion blender, puree 1/2 the contents.  Add the lime juice and crab, stir.  Cook another 10 minutes to blend flavors and heat the crab.  

Serve!

Garnish recommendations: creme fraiche is amazing, drizzled with a little lime oil.  Also chopped avocado, extra chopped crab.