Black Bean Soup (Print Version)

# Ingredients:

01 - A couple of tablespoons of olive oil.
02 - Two garlic cloves, minced.
03 - One small yellow onion, diced.
04 - A teaspoon of ground cumin.
05 - Half a teaspoon of ground coriander.
06 - Half a teaspoon of chili powder.
07 - Two 15-ounce cans of black beans, including all the liquid.
08 - A 14.5-ounce can of fire-roasted tomatoes.
09 - A cup of broth—either chicken or veggie works.
10 - Kosher salt, about half a teaspoon.
11 - Toppings to choose from: lime wedges, tortilla chips, pickled onions, sour cream, jalapeños, cilantro.

# Instructions:

01 - Warm up the oil and toss in the garlic. Let it sizzle a bit, then add the onion. Cook it for about 3 minutes ‘til it’s nice and soft.
02 - Add the cumin, chili powder, and coriander. Let that cook for half a minute so the aroma comes through.
03 - Toss in the tomatoes, broth, and the beans (including their liquid!). Crank up the heat to get it boiling, then lower to simmer.
04 - If you like, blend parts or all of the soup—make it as smooth or chunky as you want.
05 - Scoop the soup into bowls and sprinkle on your picks of toppings.

# Notes:

01 - Lasts in the fridge for up to 3 days.
02 - Store in the freezer for as long as 3 months.
03 - Serve it smooth or keep it chunky—it’s your call.

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