Black Bean Soup

• 1 x olive oil as needed
• 1 1/4 each onions chopped
• 4 each poblano peppers chopped
• 4 each jalapeno pepper chopped
• 4 tablespoons garlic chopped
• 2 ounces tomato paste
• 4 tablespoons cumin
• 4 tablespoons red chile powder
• 2 tablespoons paprika
• 2 tablespoons coriander
• 1 gallon beef stock
• 118 ounces black beans Two large plus four small cans
• 1 x salt and black pepper to taste

1. Saute the onions and peppers in the olive oil until they start to get soft.
2. Add the garlic, tomato paste, cumin, Chile powder, paprika, and coriander and saute three minutes more.
3. Add stock, bring to a boil, and then reduce to a simmer.
4. Puree the two large cans and one small can of beans, including the liquid, in a blender in batches, and add to the soup.
5. Drain the excess liquid from the three leftover small cans of beans and add them whole to the soup.
6. Simmer for a half hour uncovered.
7. Taste the soup and then add the desired amount of salt and pepper.

olive oil, onions, peppers, jalapeno pepper, garlic, tomato, cumin, red chile powder, paprika, coriander, gallon beef, black beans, salt

Taken from recipeland.com/recipe/v/black-bean-soup-48082 (may not work)