Mexican Black Bean Soup

It was cold and gloomy outside and I was in the mood for something quick, healthy, but somewhat exciting.  This protein-packed black bean soup is creamy, hearty and slightly spicy.  I remember having this soup when we lived in Mexico, topped with white onion and crema. Since it is blended, it tastes really creamy and is pretty filling for lunch I topped it with  chopped white onions, greek yogurt, cilantro and a squirt of lime.

Ingredients:

• 2 cans of black beans, thoroughly rinsed (You can definitely use cooked dry beans, it’s way healthier!)
• Veg bullion cube or 2 cans vegetable broth
• 1 small-medium sized onion, chopped (roughly is fine)
• 3 cloves of garlic, chopped
• oregano
• cumin seeds
• Half a jalapeño pepper
• Toppings: Greek yogurt, chopped onion, cilantro, lime

Directions:

1. Heat 2 tbsp of olive oil in a pot. Add 1 tsp of cumin seeds.
2. When cumin seeds start to sputter add chopped onion and garlic and sauté until transluscent
3. Add half a jalapeño pepper, sliced and a pinch of dried oregano
4. Add the beans to the pot, with 1 bullion cube and add water.
5. Simmer on medium heat for 15-20 minutes. Keep adding water and stirring occasionally.
6. Remove from flame and blend. I blended using an immersion blender.
7. Garnish and serve!

Serves: 2