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 - ½ teaspoon ground coriander.
06 - ½ teaspoon chili powder.
07 - 2 cans (15 oz each) black beans with liquid.
08 - 1 can (14.5 oz) fire-roasted tomatoes.
09 - 1 cup broth (vegetable or chicken).
10 - ½ teaspoon kosher salt.
11 - Optional toppings: sour cream, cilantro, jalapeños, pickled onions, lime wedges, tortilla chips.

# Instructions:

01 - Heat oil and cook garlic until bubbling. Add onion and cook for 3 minutes until softened.
02 - Stir in cumin, coriander and chili powder. Cook for 30 seconds to release flavors.
03 - Add beans with their liquid, tomatoes and broth. Bring to boil, then reduce heat to simmer.
04 - Optional: blend some or all of the soup to your preferred texture.
05 - Pour into bowls and top with your choice of garnishes.

# Notes:

01 - Keeps in fridge for 3 days.
02 - Can be frozen up to 3 months.
03 - Serve chunky or blended smooth.

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