Black Bean Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 2 cloves garlic, chopped.
03 - 1 small yellow onion, chopped.
04 - 1 teaspoon ground cumin.
05 - 1/2 teaspoon ground coriander.
06 - 1/2 teaspoon chili powder.
07 - 2 (15 oz) cans black beans with liquid.
08 - 1 (14.5 oz) can fire-roasted tomatoes.
09 - 1 cup vegetable or chicken broth.
10 - 1/2 teaspoon kosher salt.
11 - Sour cream for serving.
12 - Fresh cilantro for serving.
13 - Jalapeños for serving.
14 - Pickled onions for serving.
15 - Lime wedges for serving.
16 - Tortilla chips for serving.

# Instructions:

01 - Heat oil, cook garlic until bubbling, then add onion and cook 3 minutes until softened.
02 - Stir in cumin, coriander and chili powder, cook 30 seconds to bloom spices.
03 - Add beans with liquid, tomatoes and broth. Bring to boil, then reduce heat to simmer.
04 - Optionally blend some or all of soup to reach desired texture.
05 - Ladle into bowls and top with desired garnishes.

# Notes:

01 - Keeps in fridge for 3 days.
02 - Can be frozen up to 3 months.
03 - Texture can be adjusted by blending.

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