SPICY BLACK-BEAN SOUP

Spicy Black-Bean Soup image

Provided by Gina Marie Miraglia Eriquez

Yield Serves 6 (first course or light main course)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
2 (19-ounces) cans black beans, drained and rinsed
3 cups water
1 Turkish or 1/2 California bay leaf
Accompaniments: chopped cilantro; lime wedges; chopped white onion

Steps:

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.