Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon canola oil
  • 1 medium onion (diced )
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon paprika
  • 1 small jalapeno pepper (seeded and minced)
  • 4 cups cooked black beans or 2-3 15oz. cans rinse and drained
  • 1 Fresh tomato (diced )
  • 1 Large potatoes ((about 1-1 and 1/2 cup))
  • 1 large bay leaf
  • 1 tablespoon chicken bouillon powder ((adjust to taste or leave out ))
  • 4 cups broth or more (chicken or vegetarian)
  • salt and pepper (, to taste)
  • fresh cilantro/parsley leaves (, optional)
  • avocado (to serve) (optional )

Instruction

  • Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
  • Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt . 
  • Sauce for about a minute or two , add broth then bring to a boil.
  • Reduce the heat, cover and simmer gently for about 25 minutes or more until  potatoes are  tender and soup has a creamy consistency.
  • Adjust seasonings and thickness of soup according to preference with broth and spices.
  • Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado