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 broth (vegetable or chicken).
10 - 1/2 teaspoon kosher salt.
11 - Optional toppings: sour cream, cilantro, jalapeños, pickled onions, lime, tortilla chips.

# Instructions:

01 - Sauté garlic in oil until bubbling, add onion and cook 3 minutes until soft.
02 - Stir in cumin, coriander and chili powder, cook 30 seconds until fragrant.
03 - Add beans, tomatoes and broth. Bring to boil, reduce heat and simmer briefly.
04 - Optionally blend some or all of soup to desired consistency.
05 - Ladle into bowls and add optional toppings.

# Notes:

01 - Keeps 3 days refrigerated.
02 - Freezes up to 3 months.
03 - Can be blended or left chunky.

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