30-Minute Smoky Black Bean Soup
Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeÃ±o, then dice the remaining jalapeÃ±o flesh. Add the onion, garlic, jalapeÃ±o, and olive oil to a soup pot and sautÃ© over medium heat for about 5 minutes, or until the onions are soft and translucent. While the onion, garlic, and jalapeÃ±o are sautÃ¨ing, use a blender to purÃ©e two of the three cans of black beans . If the beans are too thick to purÃ©e, add just enough water to make them blend. Add all three cans of black beans to the soup pot , along with the can of fire roasted diced tomatoes , the cumin, oregano, and smoked paprika. Stir to combine. Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste . Serve hot with your choice of toppings.