Spicy Black Bean Soup

Soup season is in full force around here and it makes me oh so happy.

This is a new favorite of mine. I found it on Pinterest and it's originally from the gorgeous The Novice Chef blog. ( http://www.thenovicechefblog.com/)

It’s filling, it’s healthy, and it warms the insides on a chilly night.

Eat outside by a fire with friends and a glass of wine for additional happiness :)



(borrowed the Novice Chef's lovely picture)

Ingredients:

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white (or black) pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

*I also add about a half cup of orange juice (thanks for the suggestion, Mom!)

Directions: 

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with avocado, fresh orange slices, and cilantro or a dollop of sour cream and chives.  

Happy Fall, Y’all! 

Enjoy.