Black Bean Soup

A bowl of this black bean soup is so good and comforting on a cold day. I serve it with a simple cheese quesadilla for dunking. The flavors of the soup are elevated by topping it with a dollop of sour cream, shredded cheese, diced avocado, and a sprinkle of Tajin seasoning. I am sure it goes without saying, but a margarita complements this meal perfectly.

Ingredients

3 tablespoons olive oil

1 large yellow onion, diced

4 cloves garlic, minced

2 ½ teaspoons cumin

¼ teaspoon cayenne pepper

2 teaspoons chili powder

3 15 oz cans black beans, rinsed and drained

3 cups vegetable or chicken broth

1 teaspoon salt

juice of one lime

Optional toppings

Tajin seasoning

shredded Mexican cheese

sour cream

avocado

crumbled tortilla chips 

Directions

In a large Dutch oven, heat the olive oil over medium high heat. Add the onion and a pinch of salt. Cook for about 5 minutes stirring often. Stir in the garlic and spices and continue to cook another 3-4 minutes. Continue to stir so the garlic does not burn.

Add in the beans, broth, and salt and bring to a boil. Let simmer for 20 minutes.

Use an immersion blender to puree the soup (or you can pour it into a blender to puree.) Stir in the juice of one lime. Taste and adjust to your liking with more salt if needed. I added another ½ teaspoon.

Serve in bowls with desired toppings.

Serves 4