Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (chopped (I use a yellow onion))
  • 1 bell pepper (chopped)
  • 2 jalapeno peppers (chopped)
  • 1 celery rib (chopped)
  • 1 medium carrot (peeled and chopped)
  • 4 garlic cloves (chopped)
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon spicy red pepper flakes (or more to taste!)
  • Salt and pepper to taste
  • 2 cans (15 ounces each black beans, drained and rinsed)
  • 2 cups chicken broth (vegetable broth is good, too)
  • Juice from 1 small lime
  • FOR GARNISH: Sliced peppers (spicy chili flakes, fresh chopped parsley, crumbly white cheese, or whatever else you prefer)

Instruction

  • Heat the olive oil in a large pot or Dutch oven to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up.
  • Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Stir and cook 30 seconds, until the garlic becomes fragrant.
  • Add the black beans and chicken (or vegetable) stock and stir. Bring to a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor if you'd like.
  • Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup.
  • Adjust with salt and pepper. Serve into bowls and swirl in some fresh lime juice. Garnish. Enjoy!