Black Bean Soup

3 tbsp Olive Oil

1 Red Onion Chopped Finely

1 tbsp Minced Jalapeños

1 tbsp Tomato Paste

2 Cloves Garlic Minced

6 dashes Black Pepper

1 tsp Chili Powder

½ tsp Cumin

3 15 oz Cans Black Beans with Liquid

1 qt Low-Sodium Vegetable or Chicken Stock

1 Bay Leaf

Sour Cream for Garnish

Sliced Avocado for Garnish

Chopped Fresh Cilantro for Garnish

Add olive oil and red onion to a large dutch oven and cook about 5 minutes until the onion is soft and translucent.

Add jalapeños and garlic and cook about 5 minutes.

Add tomato paste, stir to coat vegetables, and cook about 1 minute.

Season with pepper, chili powder, and cumin and stir to coat.

Add black beans with their liquid and vegetable or chicken broth.

Stir soup, add bay leaf, and bring to a boil.

Reduce to a simmer and let simmer about 15 minutes until slightly reduced.

Remove bay leaf.

Blend the soup to the desired consistency in a blender.

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