Black Bean Soup

Bean beans good for the heart the more you eat - well, we all know the rest....

As the chilly weather wraps up here in Florida let’s squeeze in one more soup before we have to bump the air down to even enjoy it!

• 3 cans (15 ounces) black beans, drained and rinsed

• 1 onion, diced

• 2-3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 jalapeño, diced (remove seeds for less heat and another jap for more)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 4 cups chicken broth (you can use vegetable broth to make this vegetarian)

• 1 bay leaf

• 2 tablespoons olive oil

• Salt and pepper to taste

• Optional toppings: sour cream, chopped cilantro, diced avocado, lime wedge

1. Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and jalapeño. Sauté until softened, around 5-7 minutes.

2. Add in the garlic and sauté for about 1 minute, careful not to burn it.

3. Stir in the cumin and chili powder, allowing the spices to ‘toast’ for a minute until fragrant.

4. Add the drained and rinsed canned black beans to the pot. Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer.

5. Let the soup simmer for about 15-20 minutes to allow the flavors to meld together. Remove the bay leaf. Season with salt and pepper if needed.

6. If you prefer a smoother consistency, you can use an immersion blender to partially blend the soup, or carefully transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. (I have done it both ways so it’s a personal choice on this one.)

7. Ladle the black bean soup into bowls, (these are my fave ever). Top with optional garnishes like a dollop of sour cream, chopped cilantro, diced avocado, or a squeeze of lime juice. Enjoy!