International Starter recipe.
2 tablespoons Extra Virgin Olive Oil 1 medium Red Onions 1 Jalapeno 2 cloves minced Garlic 1 tablespoon Tomato Puree Pinch Kosher Salt Pinch Black Pepper 1/2 tsp Ground Cumin 1 tsp Chilli Powder 3 cans Black Beans 3 Cups Chicken Stock 1 Bay Leaf Garnish Sour Cream Garnish Avocado Garnish Cilantro To serve Lime
Step 1 In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat. Step 2 Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.) Step 3 Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency. Step 4 Serve with a dollop of sour cream, sliced avocado, and cilantro.