Garlicky Black Bean Soup

I don’t remember where I found this great soup recipe but surely somewhere on the internet. Quick and hearty, this a simple fix on a cold day. The original suggested garnishing each bowl with both cheddar cheese and sour cream but I omit both and find it very satisfying anyway. Feel free to go for it if you like.


Black Bean Soup

2 tsp olive oil
1/2 cup chopped onion
1 medium carrot, diced
5 cloves of garlic, crushed and divided in two portions
1 tsp cumin
black pepper to taste
1/2 tsp salt
1 jalapeño pepper, seeds scraped and set aside, flesh scraped of pith and diced
1 can black beans with liquid or two cups with ½ cup cooking liquid
3/4 cup orange juice
2 Italian tomatoes, diced


optional toppings:

grated cheddar cheese
red or green onion, diced, fine
chopped cilantro
avocado
sour cream

In a medium saucepan, sauté the onion, carrot and half the garlic in the olive oil over low heat until very tender; about 5-10 minutes. Add the diced jalapeño pepper and seeds with the rest of the garlic, cumin, pepper and salt and sauté another 2 minutes. Add the cooked beans and mix thoroughly.

Add in the orange juice and tomatoes. Pureé some or all of the soup in a food processor then return to the pot.

If you prefer a thinner soup, add a cup of water. Simmer over medium-low heat for 10-15 minutes. Ladle into bowls, add selected toppings and serve.