Black Bean soup

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

1- Step 1 In a large pot over medium heat, heat oil.

2- Add onion and cook until soft and translucent, about 5 minutes.

3- Add jalapeños and garlic and cook until fragrant, about 2 minutes.

4- Add tomato paste, stir to coat vegetables, and cook about a minute more.

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

6- Step 2 Add black beans and broth.

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

8- Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes.

9- (If a thinner soup is desired, add more broth as needed.

10- ) Step 3 Remove bay leaf and let cool slightly.

11- Using an immersion blender or food processor, blend soup to desired consistency.

12- Step 4 Serve with a dollop of sour cream, sliced avocado, and cilantro.