Black Bean Soup

• Extra Virgin Olive Oil2 tbsp
• Red Onion, medium1
• Jalapeño1
• Garlic, minced2 cloves
• Tomato Puree1 tbsp
• Kosher SaltPinch
• Black PepperPinch
• Ground Cumin1/2 tsp
• Chili Powder1 tsp
• Black Beans3 cans
• Chicken Stock3 cups
• Bay Leaf1
• Sour Cream, Avocado, Cilantro, LimeFor garnish/serving

Steps · tap to check off

1. 1Heat oil in a large pot over medium heat.
2. 2Sauté red onion for 5 minutes until soft. 5:00
3. 3Add jalapeño and garlic; cook 2 minutes until fragrant. 2:00
4. 4Stir in tomato puree and cook 1 minute; season with salt, pepper, cumin, and chili powder. 1:00
5. 5Add black beans, stock, and bay leaf; bring to a boil.
6. 6Reduce heat and simmer for 15–20 minutes until thickened. 15:00
7. 7Remove bay leaf; blend with an immersion blender to desired consistency.
8. 8Serve with sour cream, avocado, cilantro, and lime.