3 (15 ounce) cans black beans, drained and rinsed or 1 pound black beans, soaked and cooked, pg.?, reserving cooking liquid)
2 tablespoons vegetable oil
2 large onion, finely chopped (about 2 cups)
2 celery ribs, diced
4 cloves garlic, minced
1 jalapeno, seeded and diced
2 teaspoons ground cumin
½ teaspoon salt
pinch of cayenne or fresh ground pepper
4 cups chicken or vegetable stock
Optional toppings: cilantro, red onion, avocado, queso fresco. Plus extra lime wedges for serving
Instructions
Heat 2 tablespoons of oil in a large soup pot over medium heat.
Add onion, celery, garlic and jalapeño and sauté, stirring frequently, until soft, about 5-7 minutes. Do not brown.
Add cumin, salt, cayenne or pepper and stir to coat the vegetables.
Add the stock and the beans and bring to a boil. If using homemade beans, pour the reserved bean cooking liquid into a large measuring cup and add enough stock to make 4 cups. Reduce to a simmer, cover and cook for 15 minutes. Turn heat off.
Place three cups of black bean mixture into a blender and run until smooth.
Return pureed soup to pot and stir to mix well.
Adjust seasonings and serve warm topped with avocado, cilantro, feta and/or pumpkin seeds.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/05/17/smokey-black-bean-soup/