Black Bean Soup

Ingredients

  • 1 Yellow Onion diced
  • 2 teaspoons neutral cooking oil
  • 6 cloves garlic peeled and minced
  • 1 jalapeño trimmed and diced
  • 28 ounce can black beans (or 2 standard size cans)
  • 14.5 ounce can diced tomatoes, fire-roasted
  • 1 can whole kernel corn
  • 4 cups vegetable stock
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne powder more or less to taste
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  • Heat oil in large stock pot, add onion and cook 5-7 minutes. Add salt and pepper
  • Add in jalapenos and garlic, cook additional 2-3 minutes
  • Add half of the beans, all of the tomatoes, all of the stock and all of the seasonings. Add more salt and pepper as needed
  • Transfer to a blender and blend until smooth
  • Transfer back to stock pot, add corn and remaining black beans
  • Bring to a boil, reduce heat and simmer 20-30 minutes. Check occasionally and add salt/pepper as needed