JALAPENO BLACK BEAN & WHITE BEAN SOUP

Jalapeno Black Bean & White Bean Soup image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 19

1 tablespoon olive oil
1 large yellow onion (chopped)
6 large garlic cloves (minced)
1 teaspoon dried oregano
1 tablespoon ground cumin
1 jalapeño chili pepper (minced, no seeds for milder heat, some seeds for medium, and all the seeds for super hot*)
1 1/2 cups 1 15-ounce can cooked black beans, drained
1 1/2 cups 1 15-ounce can cooked white kidney beans, drained
1 14- ounce can fire-roasted diced tomatoes
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon freshly squeezed lime juice
Fresh cilantro
Chopped scallions or red onion
Cheddar cheese or vegan cheese shreds
Sour cream (Greek yogurt, or vegan sour cream)
Chopped avocado
Sliced fresh jalapenos

Steps:

Set a medium soup pot over medium heat. When hot, add the olive oil. Add the onions. Saute, stirring occasionally, until transluscent, about 5 minutes. Add the garlic and the oregano, and cook, stirring frequently, for one minute. Add the cumin, jalapeno pepper, beans, tomatoes, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and then lower the heat to medium-low to simmer. Simmer uncovered until slightly reduced and thickened, about 25 minutes.
Remove from heat and let cool until safe to handle. Remove about 3 cups of the soup and carefully pour it in a blender. Puree. Alternately, you can remove the 3 cups of soup and puree what's in the pot with an immersion blender. Combine all of the soup back in the original pot and set again over heat until soup returns to a simmer.
Add lime juice. Taste and add additional salt and pepper if desired.
Serve with assorted toppings.