Black Bean soup

Black Bean soup is a starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 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

Method

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.

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.)

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

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