Healthy & Hearty Black Bean Soup

This soup is a comforting and filling meal that's perfect for chilly nights at home, and even better leftovers for lunch. The black beans, vegetables, and spices create a flavorful and satisfying dish.

Instructions

1. 1

   Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until the oil begins to shimmer. Add the onion, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

2. 2

   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.

3. 3

   Add the cumin, black beans, vegetable stock, and bay leaf. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, until the beans are very tender.

4. 4

   Remove the bay leaf. 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.

5. 5

   Pour the blended soup back into the pot and stir to incorporate. Keep warm over low heat until ready to serve.

6. 6

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

7. 7

   Enjoy!

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