Quick Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 jalapenos, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 4 cups vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1/4 cup packed cilantro leaves, chopped
• Optional toppings: sour cream, chopped avocado, diced red onion, jalapeno, cilantro

Directions

1. In a large pot over medium heat, heat oil. Add onion, garlic, and jalapenos, and sauté until softened and lightly browned, about 5 minutes.
2. Add cumin, chili powder, paprika, oregano, and salt, and stir until fragrant, about 1 minute.
3. Add broth, beans, and tomatoes, and bring to a boil. Reduce heat to low and simmer for 30 minutes.
4. Using a potato masher or the back of a spoon, mash about half of the soup until thickened.
5. Stir in cilantro and season with salt and pepper to taste.
6. Serve with desired toppings.

Interesting Facts

• Black beans are a great source of fiber, protein and antioxidants.
• This soup can be served as a main course or a side dish.
• This soup can be frozen for up to 3 months.