black bean soup

'Tis the season for soup. Hot, delicious, fulfilling soup.

This warm and delicious one is a modified a Real Simple recipe. Enjoy!

black bean soup
serves 6

olive oil
1/2 yellow onion, diced
1 garlic clove
1/2 teas chili powder
1 teas ground cumin
1 celery stalk, diced
1 carrot, diced
1/2 red bell pepper, diced
2 - 15.5 oz cans black beans, rinsed and drained
4 C chicken stock (or veggie stock if want a vegetarian soup)
1 Tbs tomato paste
juice of 1 lime
sour cream for serving
roughly chopped fresh cilantro for serving

In large stockpot, heat oil and saute onion until translucent (5-10 mins). Add garlic and saute a couple minutes more. Stir in cumin and chili powder and cook for a minute before adding celery, carrot, and bell pepper. Saute for a couple minutes. Add beans and stock. Bring to a boil. Reduce heat to low, cover, and simmer 15-20 minutes.

Stir in lime juice and tomato paste.* Puree most of the beans and veggies in a blender or food processor to thicken the soup. Return to the pot and reheat if necessary. Ladle into serving bowls. Top with dollop of sour cream and sprinkling of fresh cilantro. (These garnishes add lots of flavour so try not to just eat out of the pot!)

*At this point I turned off the heat and let it rest for 30 minutes while I ran an errand -- a factoid I share because the rest may have allowed the flavours to better marry and mingle. Alls I'm sayin' is I'll bet this is the kind of soup that's way better on the second day.