Spicy black bean soup simmering
-4 cups prcooked black beans
-4 cups broth (any kind, chicken or vegetable are best(
-2 medium onions, diced
-4 to 6 cloves garlic, chopped
-2 to 4 carrots, peeled and sliced
-4 sticks celery, sliced
-4 jalapenos, sliced (or serranos or hotter if preferred)
-2 tablespoons cumin
-oil
-salt
Heat oil until shimmering, add onions, cook 2min until slightly translucent. Add garlic, cook 1-2 min. Add carrots, celery and jalapenos, cook until slightly tender and they begin to release their juices. Add beans, broth and cumin. Bring to a boil and then simmer until beans are tender and begin to shed their skin. Blend with immersion blender until roughly 1/2 of beans and vegetables are blended (you can blend the whole thing into slop if preferred). Salt to taste. Takes ~1h including prep
The secret is matching beans to broth in 1:1 ratio. Most people add more broth resulting in a watery soup, this will produce a creamy blend.
Serve with crostini, cream, sour cream and/or avocado if desired.