Black Bean soup

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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

Instructions

Step 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.
Step 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.)
Step 3
Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
Step 4
Serve with a dollop of sour cream, sliced avocado, and cilantro.

Source

https://www.delish.com/cooking/recipe-ideas/a55504/easy-black-bean-soup-recipe/

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