Mexican Black Bean Soup

• 94
  2 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 tbsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 72
  1 tsp chili powder

  Simply Organic, Chili Powder, 2.89 oz (82 g)72$5.65Buy from Vitacost
• 1 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 91
  1 1/2 cups hot salsa

  CADIA Salsa, Organic, Hot91$11.67Buy from NutrimentBoutique
• 91
  2 cups black beans, rinsed and drained

  Organic Black Beans91$7.29Buy from Fresh Acres
• 72
  4 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market

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1. 1

   Warm the extra-virgin olive oil in a large soup pot over medium heat, then stir in the minced garlic and ground cumin, toasting gently for 1 minute until deeply fragrant.

2. 2

   Add the chili powder, salt, and black pepper, stirring continuously for 1 minute to bloom the spices into the warm oil.

3. 3

   Pour in the hot salsa, black beans, and vegetable broth, stirring thoroughly to combine, and bring the liquid to a rolling boil over medium-high heat for 5 minutes.

4. 4

   Reduce the heat to medium-low, cover the pot loosely, and let the soup simmer for 10 minutes so the flavors meld together.

5. 5

   Use an immersion blender directly in the pot for 1 to 2 minutes to puree about half the soup, creating a rich and velvety body while leaving plenty of whole beans intact.

6. 6

   Simmer uncovered for another 2 minutes, and ladle into warmed soup bowls to serve.