Posted on by Lia Fireheart

Black Bean Soup

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Black Bean Soup

Ingredients

  • 2 tbsp. extra-virgin olive oil

  • 1 medium red onion, finely chopped

  • 1 jalapeño, minced

  • 2 cloves garlic, minced

  • 1 tbsp. tomato paste

  • kosher salt

  • Freshly ground black pepper

  • 1/2 tsp. ground cumin

  • 1 tsp. chili powder

  • 3 (15-oz.) cans black beans, drained

  • 3 c. low-sodium chicken or vegetable broth, plus more as needed

  • 1 bay leaf

  • Sour cream, for garnish

  • Sliced avocado, for garnish

  • Chopped fresh cilantro, for garnish

  • Lime wedges, for serving (optional)

Directions

  • 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.
  • 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.)
  • Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
  • Serve with a dollop of sour cream, sliced avocado, and cilantro.

Notes