Black Bean soup
Ingredients:
- Extra Virgin Olive Oil - 2 tablespoons
- Red Onions - 1 medium
- Jalapeno - 1
- Garlic - 2 cloves minced
- Tomato Puree - 1 tablespoon
- Kosher Salt - Pinch
- Black Pepper - Pinch
- Ground Cumin - 1/2 tsp
- Chilli Powder - 1 tsp
- Black Beans - 3 cans
- Chicken Stock - 3 Cups
- Bay Leaf - 1
- Sour Cream - Garnish
- Avocado - Garnish
- Cilantro - Garnish
- Lime - To serve
Instructions:
Step 1 In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat. Step 2 Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.) Step 3 Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency. Step 4 Serve with a dollop of sour cream, sliced avocado, and cilantro.