Black Bean Soup

Ingredients:

• 2 cans (15.5 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional toppings: avocado, cilantro, sour cream, tortilla strips

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, red bell pepper, and jalapeno pepper. Cook until vegetables are soft, about 5 minutes.
2. Add drained black beans, diced tomatoes, vegetable broth, cumin, chili powder, and paprika to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, you can transfer the soup to a blender and blend until smooth.
4. Taste and adjust seasonings as needed. Add salt and pepper to taste.
5. Serve hot, topped with desired toppings such as avocado, cilantro, sour cream, and tortilla strips.