Black Bean Soup

In a large pot, heat the oil over medium heat. Add onion and cook until soft and translucent. Add jalapeños and garlic and cook for 2 minutes. Add tomato paste and cook about a minute more. Add salt, pepper, chili powder, and cumin and stir to coat vegetables. Next, add the black beans with their liquid, vegetable stock, and a bay leaf. Stir soup and bring to a boil. Immediately reduce to a simmer and let simmer about 15 minutes, until slightly reduced. Remove bay leaf. Blend the soup with an immersion blender or food processor to desired consistency. Serve with a dollop of sour cream, sliced avocado, and cilantro.