Otherby TheMealDBBlack Bean soupKeep screen onSaveShareIngredients2 tablespoons Extra Virgin Olive Oil1 medium Red Onions1 Jalapeno2 cloves minced Garlic1 tablespoon Tomato PureePinch Kosher SaltPinch Black Pepper1/2 tsp Ground Cumin1 tsp Chilli Powder3 cans Black Beans3 Cups Chicken Stock1 Bay LeafGarnish Sour CreamGarnish AvocadoGarnish CilantroTo serve LimeStepsStep-by-step0 of 4 done1In 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.Source: TheMealDB
