Mexican Black Bean Soup
- 1 Tbsp. olive oil
- 2 red onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and finely chopped
- ½ tsp ground cumin
- 3 cups vegetable stock
- 1 can (14 oz.) diced fire roasted tomatoes
- 2 ripe Roma tomatoes, cored, seeded and finely chopped
- 1 can (14 oz.) black beans, drained and rinsed
- 1 Tbsp. dried oregano
- Sea salt & black pepper to taste
- Juice of 1 lime
- Small bunch of cilantro, coarsely chopped
Optional garnishes: Greek yogurt, shredded reduced fat cheese, roasted corn, onions, etc.
- Heat the olive oil in a saucepan over medium-low heat and add 3/4 of the onions, reserving the remaining to garnish the soup. Sauté the onions for about 5 minutes until the onion is softened. Add the garlic, the jalapenos and the cumin and stir for about a minute.
- Add the stock, the canned tomatoes, Roma tomatoes, black beans, and oregano and bring to a boil. Let it simmer gently for 15 minutes, adding salt and pepper to taste, the lime juice and half of the cilantro after simmering.
- Serve the soup in bowls and garnish.
Makes about 4 servings.