Name: Spicy Black Bean Soup
Ingredients: 2 tablespoons olive oil; 1 large red onion, chopped; 1 4-ounce can diced mild green chilies; 2 garlic cloves, minced; 2 jalapeños (with seeds), diced (seed them before dicing for a milder soup); 2 tablespoons ground cumin; 1 teaspoon chili powder; 2 15-ounce cans black beans, drained and rinsed; 3 cups low-sodium vegetable or chicken broth

Scale

Ingredients

2 tablespoons olive oil
1 large red onion, chopped
1 4-ounce can diced mild green chilies
2 garlic cloves, minced
2 jalapeños (with seeds), diced (seed them before dicing for a milder soup)
2 tablespoons ground cumin
1 teaspoon chili powder
2 15-ounce cans black beans, drained and rinsed
3 cups low-sodium vegetable or chicken broth

Instructions

Heat the oil in a large pot on medium-high heat. Add the onions, green chilies, garlic, jalapeños, chili powder and cumin. Saute until the onion is tender, about 5 minutes.
Add the beans and the chicken broth. Bring soup to boil. Reduce the heat to medium-low, cover and simmer for 15-20 minutes.
Using a stick blender, puree the soup lightly so that it is slightly chunky. (Alternately, you can pour half of the soup into a blender, puree slightly and return to the pot. Make sure to use a towel over top the blender to make sure the soup doesn’t splash up on you.)
Simmer for an additional 3-5 minutes, then top with sour cream, chopped cilantro or tortilla chips and serve.

Notes

Adapted from Epicurious