Black Bean Soup
- Author: Cindy Schumacher
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Category: Beans, Soup
- Original Air Date: August 7, 2019
2 Tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 Tbsp. minced jalapenos
1 Tbsp. tomato paste
Freshly ground black pepper
1 tsp. chili powder
½ tsp. cumin
3 (15 oz.) cans black beans with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, sliced avocado and cilantro for garnish
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes.
Add jalapenos 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, chili powder, and cumin and stir.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce heat and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Serve with a dollop of sour cream, sliced avocado, and cilantro if desired.