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Black Bean Soup

Black Bean Soup

1 red onion, finely chopped
1 tablespoon Sophia Jalapeños, minced
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
4 cups vegetable stock
1 bay leaf
1 dollop sour cream
1 avocado, sliced
Fresh cilantro, chopped

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.

Oct 02, 2019

Tried this and it was so good!! I also drizzled sriracha over the top to add some extra kick. Will definitely be making this again!

Hannah

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