Black Bean soup

• 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
• To serve Lime

Preparation

1. Step 1 In a large pot over medium heat, heat oil.
2. Add onion and cook until soft and translucent, about 5 minutes.
3. Add jalapeños and garlic and cook until fragrant, about 2 minutes.
4. Add tomato paste, stir to coat vegetables, and cook about a minute more.
5. Season with salt, pepper, cumin, and chili powder and stir to coat.
6. Step 2 Add black beans and broth.
7. Stir soup, add bay leaf, and bring to a boil.
8. 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.
9. Using an immersion blender or food processor, blend soup to desired consistency.
10. Step 4 Serve with a dollop of sour cream, sliced avocado, and cilantro.