Ingredients
2 Tbsp olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 tsp cumin
1 tsp oregano
1 tsp chopped jalapeño (I sometimes substitute chipotle packed in adobo for the smokiness it brings)
2 cans black beans, undrained
1 can diced tomatoes, undrained
1½ c chicken broth
Directions
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin, oregano and jalapeño.
Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes.
Season to taste with salt, and pepper.
Once I had Black Bean Soup in a restaurant in Phoenix, and they brought it to the table along with a little pitcher of sherry. I have this thing about sherry, and I thought it was the most wonderful presentation I’d ever seen. So yes, even if I’m eating Black Bean Soup all alone, I pour sherry into my little sherry pitcher. I suggest you do that. It makes you feel special every time.
Other garnishes are cilantro, chopped green onion, sliced avocado, lime, cheese and sour cream, but none of them get a pitcher of their own!