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Black Bean soup

Name: Black Bean soup
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 medium Red Onions; 1 Jalapeno; 2 cloves minced Garlic; 1 tablespoon Tomato Puree; Pinch Kosher Salt; Pinch Black Pepper; 1/2 tsp Ground Cumin; 1 tsp Chilli Powder; 3 cans Black Beans; 3 Cups Chicken Stock; 1 Bay Leaf; Garnish Sour Cream; Garnish Avocado; Garnish Cilantro; To serve Lime

Servings

Ingredients

Extra Virgin Olive Oil2 tablespoons
Red Onions1 medium
Jalapeno1
Garlic2 cloves minced
Tomato Puree1 tablespoon
Kosher SaltPinch
Black PepperPinch
Ground Cumin½ tsp
Chilli Powder1 tsp
Black Beans3 cans
Chicken Stock3 Cups
Bay Leaf1
Sour CreamGarnish
AvocadoGarnish
CilantroGarnish
LimeTo serve

Original recipe serves about 4.

Method

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

Recipe source: TheMealDB