Black Bean soup

1. 1

   Step 1

2. 2

   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.

   5 minutes2 minutes
3. 3

   Step 2

4. 4

   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.)

   15–20 minutes
5. 5

   Step 3

6. 6

   Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.

7. 7

   Step 4

8. 8

   Serve with a dollop of sour cream, sliced avocado, and cilantro.

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