Spicy Black Bean Soup

• 2 tbsp. olive oil
• 1 medium onion
• 1 red bell pepper
• 1 jalapeno
• 2 clove garlic
• 3 can black beans
• 1 qt. reduced-sodium chicken broth
• 13 c. dry sherry (optional)
• Salt and freshly ground pepper
• Make-Ahead Salsa (or store-bought salsa)
• sour cream
• chopped fresh cilantro

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, bell pepper and jalapeno.
3. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
4. Add the garlic and stir until it gives off its aroma, about 1 minute.
5. Stir in the beans and broth.
6. Bring to a simmer over high heat.
7. Reduce the heat to medium-low and partially cover the pot.
8. Simmer for 30 minutes.
9. During the last 5 minutes, stir in the sherry, if using.
10. In batches, transfer the soup to a blender, process until smooth, and pour the pureed soup into a large bowl.
11. (If you have an immersible hand blender, you can puree the soup right in the pot.)
12. Season the soup with salt and pepper.
13. Serve the soup hot, with bowls of the salsa, sour cream, and cilantro passed on the side so each person can add whatever toppings they like.

olive oil, onion, red bell pepper, jalapeno, clove garlic, black beans, chicken broth, sherry, salt, salsa, sour cream, fresh cilantro

Taken from www.delish.com/recipefinder/spicy-black-bean-soup-recipe (may not work)