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

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.