Black Bean Soup
2 tablespoons olive oil
1 1/2 cups diced onion
1 green bell pepper, cut into medium dice
3 garlic cloves, minced
1 tablespoon ground cumin
2 (15.5 ounce) cans black beans, drained
2 cups chicken broth
Salt and ground black pepper, to taste
1/4 cup sour cream
1/4 cup prepared salsa
avocado, sliced (optional)
Heat oil in a soup pot over low heat while chopping the vegetables. Increase heat to medium-high and stir in onion and green pepper. Saute until tender; about 5 minutes. Stir in garlic and cumin and saute until fragrant; about 1 minute.
Stir in beans and 2 cups chicken broth. Season with salt and pepper and simmer for 15 minutes.
Pour 1/2 black bean mixture into a food processor or blender. Puree until smooth; about 30 seconds.
Serve soup and garnish with sour cream, salsa and avocado slices. 4 servings