Zesty Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced (any color)
• 1 jalapeno, finely diced (remove seeds and membranes for less heat)
• 3-4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon ground allspice
• 1(15-ounce) can fire-roasted diced tomatoes
• 2 (15-ounce) cans black beans, NOT rinsed or drained (about 3 cups cooked beans)
• 2 cups chicken broth (use vegetable broth for vegan)
• 1 large bay leaf
• 1 teaspoon honey (omit for vegan)
• Juice of 1 lime
• Salt and pepper
• Fresh cilantro, coarsely chopped (optional)

Instructions

1. In a heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and jalapeno, and saute for 8-9 minutes, or until vegetables are soft and lightly golden.
2. Stir in the garlic, cumin, smoked paprika, oregano, and allspice, and cook for 1 additional minute.
3. Add tomatoes, black beans, broth, bay leaf and honey to pot. Bring to a gentle boil, then reduce to a simmer. Place lid on pot, with lid slightly ajar to allow steam to escape. Simmer for 20 minutes.
4. Remove bay leaf, allow to cool for 5 minutes, and then puree about half of the soup using a stick blender or countertop blender. (Do this carefully if soup is still hot!)
5. If using a countertop blender, return pureed soup to pot, stirring to combine. .
6. Add juice squeezed from 1 lime. Season generously with kosher salt and freshly ground black pepper.
7. Garnish with fresh cilantro, if desired.