Quick and Easy Black Bean Soup
1 tablespoon olive oil
1 large yellow onion, diced
1 teaspoon dried oregano
4 to 6 large cloves garlic, minced
1 tablespoon ground cumin
1 jalapeño pepper, finely chopped
4 (15-ounce) cans black beans, rinsed and drained
1 (28-ounce) can fire-roasted diced tomatoes
4 cups vegetable or chicken stock
Salt and pepper
Juice of 1 fresh lime
Fresh chopped cilantro
Your favorite hot sauce
Add the olive oil to a large soup pot. Add the onion and oregano and sauté, stirring occasionally, until the onion is starts to get soft, about 5 minutes. Add the garlic and sauté, stirring constantly for 30 to 60 seconds. Add the cumin, jalapeño pepper, beans, 4 cups stock and a little salt and pepper. Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered for 5 minutes. Remove from heat and let cool a bit. Transfer half the soup to a blender and puree. Return mixture to soup pan. Add canned tomatoes with juice. Bring to a simmer and cook another few minutes until hot. You can add a little water or more stock if soup gets too thick. Add lime juice. Taste and add additional salt and pepper if desired. Serve in bowls with optional toppings.
I like this soup more chunky. If you prefer a smooth soup you add the canned tomatoes with beans and bring it all to a simmer for 5 to 10 minutes. Then, let cool a bit and blend in batches or use an immersion blender to puree in the soup pot.