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Bean
A variety of bean soups
Black Bean Soup Recipe
Ingredients 
Makes 4 servings
2 tablespoons olive oil
1 1/2 cups chopped red onion
2 garlic cloves, chopped
2 tablespoons chopped jalapeño with seeds
1 teaspoon ground cumin
2 15-ounce cans black beans, undrained
2 14oz cans low-sodium chicken broth
½ cup loosely packed cilantro, chopped
Sour cream
Tortilla chips
Directions
Heat oil in stockpot over medium heat. Add onion, garlic, and jalapeño. Sauté until onion is tender, about 5-7 minutes. Add cumin, beans with juices and broth. Bring soup to boil then reduce heat and simmer until flavors blend, about 20 minutes. Remove 1 cup of soup with beans and reserve. Using an immersion blender, puree the remaining soup until smooth. If using a blender, puree the remainder, in batches, until smooth. Return pureed and reserved mixture to stockpot. Stir in some cilantro, reserving a tablespoon or more for serving. Ladle soup into bowls and top off with a dollop of sour cream and crushed tortilla chips. Sprinkle with remaining cilantro and serve.
