Black Bean soup

Name: Black Bean soup
Prep time: 25 min
Cook time: 44 min
Total time: 69 min
Yield: 6 servings
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 medium Red Onions; 1 Jalapeno; 2 cloves minced Garlic; 1 tablespoon Tomato Puree; 1 Pinch Kosher Salt; 1 Pinch Black Pepper; ½ tsp Ground Cumin; 1 tsp Chilli Powder; 3 cans Black Beans; 3 Cups Chicken Stock; 1 Bay Leaf; 1 Garnish Sour Cream; 1 Garnish Avocado; 1 Garnish Cilantro; 1 To serve Lime

69 min · Serves 6 · By TheMealDB Import

Starter
Lunch

Starter

Adapted from delish.com

Ingredients

For 6 servings

2 tablespoonsExtra Virgin Olive Oil
1 mediumRed Onions
1 Jalapeno
2 cloves mincedGarlic
1 tablespoonTomato Puree
1 PinchKosher Salt
1 PinchBlack Pepper
½ tspGround Cumin
1 tspChilli Powder
3 cansBlack Beans
3 CupsChicken Stock
1 Bay Leaf
1 GarnishSour Cream
1 GarnishAvocado
1 GarnishCilantro
1 To serveLime

Method

Prep 25 min · Cook 44 min

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