Spicy Black Bean Soup
Don't let the falling temperatures bring you down. This Spicy Black Bean Soup is just what you this fall and winter to keep you warm and cozy.
Servings 4 servings
- 1 Tbsp. olive oil
- 3/4 cup chopped onion
- 2 fresh jalapenos, 1 finely minced and 1 sliced into rings for garnish
- 3 cloves garlic, minced
- 1 Tbsp. ground cumin
- 1/2 Tbsp. chili powder
- 1/2 tsp. kosher salt
- 3 Tbsp. tomato paste
- 2 15.25 oz. cans black beans
- 2 1/4 cups vegetable or chicken broth
Heat a large dutch oven or pot over medium heat. Once hot, add olive oil. Add onion, minced jalapeno and garlic and cook for 3 minutes, stirring often. Add cumin, chili powder, salt and tomato paste and cook for 2 minutes, stirring often.
Add undrained cans of black beans and vegetable broth. Bring to a simmer. Using a potato masher, smash about half of the beans. Stir again. Simmer lightly for 20 minutes, stirring often. Smash beans more if you like a thicker soup. Serve with sliced jalapenos and a dollop of sour cream if desired.