1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 jalapeno pepper, seeded, minced
1 large red onion, diced
1 large tomato, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin
1 bay leaf
½ teaspoon chipotle powder
2 teaspoons fresh oregano
2 (15-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans vegetable broth
1 lime cut into wedges
1 cup finely chopped fresh cilantro
1. Heat olive oil in a large stockpot over medium-high heat. Add garlic, jalapeno, and onion. Sauté till tender, about 5 minutes. Add tomato, and continue cooking another 5 minutes or until the onion is translucent.
2. Add chili powder, cumin, bay leaf, chipotle powder, oregano, black beans, and vegetable broth. Stir. Bring to a boil, then reduce heat to medium-low, and let soup simmer for at least 10 minutes.
3. Remove bay leaf. Either serve this soup as is, or use an immersion blender or traditional blender (blending in small batches) to puree the soup.
Serve warm, and garnish with a squeeze of fresh lime and some fresh chopped cilantro.