Black Bean Soup
Ingredients
- 1 packed cup finely diced red onion
- 5 garlic cloves, minced
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp salt
- ⅛ tsp pepper
- 1 cup medium-heat smooth salsa
- 3 Tbsp tomato paste
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- Toppings: sliced avocado, lime wedges, freshly chopped cilantro, tortilla chips
Instructions
- To a large pot, add the onion and 6 Tbsp water over medium heat and bring to a simmer. Cook 5 minutes, stirring often, and add the garlic. Stir for 1 to 2 minutes or until softened. If the water runs out, add just a tiny amount to keep the garlic from burning.
- Add the cumin, smoked paprika, oregano, salt and pepper and stir for 30 seconds until aromatic and the spices absorb the liquid.
- Add 2½ cups water, salsa, tomato paste and beans and stir well until smooth.
- Turn up the heat to high and bring to a boil, once boiling, lower the heat to medium-low, cover and simmer about 15 minutes, stirring occasionally. Lower the heat if needed if it's sticking to the bottom.
- Remove from the heat. Scoop out 2 cups of the bean soup and puree in a food processor. Add this back to the soup and stir in. This thickens the soup. Taste and add salt if needed, which can vary per salsa and beans used.
- Add to bowls and top with avocado, cilantro, lime wedges and crushed tortilla chips if desired.
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