Black Bean soup

Ingredients

• 2 tablespoons — Extra Virgin Olive Oil
• 1 medium — Red Onions
• 1 pcs — Jalapeno
• 2 cloves minced — Garlic
• 1 tablespoon — Tomato Puree
• 1 Pinch — Kosher Salt
• 1 Pinch — Black Pepper
• 0.5 tsp — Ground Cumin
• 1 tsp — Chilli Powder
• 3 cans — Black Beans
• 3 Cups — Chicken Stock
• 1 pcs — Bay Leaf
• 1 Garnish — Sour Cream
• 1 Garnish — Avocado
• 1 Garnish — Cilantro
• 1 To serve — Lime

Steps

1. Step 1
2. 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.
3. Step 2
4. 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.)
5. Step 3
6. Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
7. Step 4
8. Serve with a dollop of sour cream, sliced avocado, and cilantro.