Black Bean Soup


Black Bean Soup
Serves: 10
  1. Pour oil into a large stockpot and heat over medium-high heat. Add onion, jalapeños and garlic and sauté until onion is tender. Add beans and cumin to stockpot and mix thoroughly.
  2. Pour in chicken broth and bring to a boil. Cover, reduce heat to low and simmer until beans are tender, stirring occasionally for 2 to 2½ hours.
  3. Using a blender, puree half of the soup with the fresh cilantro. Add pureed soup back to pot. Add red wine vinegar and diced tomatoes and stir to combine. Season to taste with salt and pepper.
  4. Suggested soup toppings: Crumbled goat cheese, sour cream, chopped red onion or a fresh squeeze of lime.