This is a great summertime soup. It’s lighter and fills you up without wanting to take a nap after. I kept this a bit mild, since I was serving this to pickier pallets, so feel free to double the jalapenos to spice it up a bit more. There’s so many different topping that go well on this soup, I’ve chosen a little sour cream and cheddar cheese today, but slices of avocado, or sliced green onions go great with it as well.
2 tablespoons olive oil
1 large white onion, diced
2 medium shallots, finely diced
2 large jalapenos, diced
4 garlic cloves, minced
2 tablespoons ground cumin
1/2 teaspoon ground black pepper
1 tablespoon dried oregano
2 tablespoons chili powder
1 teaspoon nutmeg
5 cups vegetable broth
6 14.5 oz cans black beans, rinsed
In a large pot over medium heat add the olive oil, onions, jalapenos, shallot, and garlic. Cook until the onion is turning translucent. Then add in the cumin, pepper, oregano, chili pepper and nutmeg and stir well.
Add the broth and beans and bring to a simmer, then allow the soup to simmer for 45 minutes. Then blend about 3/4 of the soup until smooth using either an immersion blender, or by transferring the soup to a blender, a cup or so at a time. (be very careful if using this method to not burn yourself!). Serve with toppings of choice. Serves 4-6 large bowls.