Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons extra light olive oil
  • 1 medium yellow onion (diced small)
  • 1 small red bell pepper (diced small)
  • 1 large jalapeño (finely diced (ribs and seeds removed for less heat))
  • 4 cloves garlic (minced)
  • kosher salt
  • 2 teaspoons ground cumin (toasted if you can find it)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Mexican oregano (or use regular oregano)
  • 1 tablespoon tomato paste
  • 2 (15 ounce) cans black beans (rinsed and drained)
  • 1 quart (4 cups) vegetable broth
  • 1 bay leaf
  • 1/2 lime (juiced)
  • black pepper (freshly ground)

Instruction

  • Add olive oil, onion, pepper, jalapeño, garlic with a pinch of kosher salt to a dutch oven and heat on medium to medium-low. Stir and sauté until tender, about 8 minutes.
  • Stir in cumin, paprika and oregano. Stir and cook 1 minute before stirring in tomato paste. Cook for 1 minute.
  • To that, add in the black beans, broth and bay leaf. Cover and bring to a low boil on medium-high heat, then reduce to low and simmer for 30 mintues.
  • Add in lime juice, cilantro and season with black pepper and kosher salt to taste.
  • Transfer half of the soup to a blender and blend until smooth, then add back to the soup pot. Alternatively, you could use a stick blender and pulse the soup a few times until desired consistency.
  • Serve hot soup into bowls and garnish with desired toppings like; greek yogurt (or sour cream), diced red onion, cilantro and extra jalapeño.