Amazing Black Bean Soup

submitted by Cynthia Berg,
aka Aarcyn

2 tablespoons Olive Oil

1 yellow onion, chopped medium fine

4 cloves garlic, finely chopped

Fresh jalapeños, seeded and diced

1 large carrot, medium diced (optional)

2-3 cans (approximately 16 oz) black beans, do not drain

1 can (approximately 15 oz) diced tomatoes

1 can of chicken or beef broth

1 soup can of water

2 teaspoons ground cumin

½-1 teaspoon cayenne pepper

1 tablespoon chili powder

¾ teaspoon black pepper

Season with salt to taste

Sour cream for top

Directions:

Place oil in a large pot. Over medium heat, sauté onions, carrots and garlic until softened, about 5-6 minutes. Stir in jalapeños, cumin, cayenne, chili powder and black pepper. Add beans, tomatoes and broth. Bring soup to a boil. Cover and simmer for about 15-20 minutes.

With a large ladle or cup, pour one third of the hot soup into a blender. Puree until smooth. Add the pureed soups back into the pot with the remaining unblended soup. Again bring to a boil. Add salt if desired. Spoon a dollop of sour cream onto soup and serve.

Chef Addition: Add BBQ steak to soup after puree.