Healthy & Hearty Black Bean Soup

• olive oil2 tablespoon
• diced yellow onion2 cup
• chopped celery1 cup
• chopped carrot1 cup
• red bell pepper1
• kosher salt1 teaspoon
• freshly ground black pepper1 teaspoon
• garlic4 clove
• jalapeño1
• ground cumin2 tablespoon
• black beans4 can
• vegetable stock4 cups
• dried bay leaf1
• diced avocado0
• crumbled queso fresco0
• chopped fresh cilantro0

Instructions

1. 1

   Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until the oil begins to shimmer.

2. 2

   Add the onion, celery, carrot, and bell pepper.

3. 3

   Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4

   Add salt, pepper, garlic, and jalapeño and continue to cook for an additional 10 minutes, until the vegetables are tender and the onion is translucent.

5. 5

   Add the cumin, black beans, vegetable stock, and bay leaf.

6. 6

   Bring to a boil, then reduce the heat to low.

7. 7

   Cover the pot and simmer for 30 minutes, until the beans are very tender.

8. 8

   Remove the bay leaf.

9. 9

   Transfer about 4 cups (900 g) of the soup to a blender and carefully purée until smooth, leaving the top vent of the blender open and covering with a kitchen towel to prevent the soup from splattering.

10. 10

    Pour the blended soup back into the pot and stir to incorporate.

11. 11

    Keep warm over low heat until ready to serve.

12. 12

    Ladle the soup into bowls and garnish with avocado, queso fresco, and cilantro.

13. 13

    Enjoy!