Adding black beans to a simple vegetable soup makes this soup more healthy and satisfying.
2 tablespoons olive oil
1 medium white onion, finely chopped
1 medium carrot, peeled and finely diced
3 cloves of garlic, minced
1 jalapeno, seeded and finely chopped
3/4 cup strained tomato sauce
2 cans black beans, drained and rinsed
6 cups chicken broth
1 stick of cinnamon
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon cayenne chili powder
2 teaspoons oregano
1 bay leaf
Salt and pepper, to taste
2 cups cheddar cheese, grated
1/2 cup sour cream
Sliced green onions, to garnish
Lime wedges, to serve
Hot sauce, to serve
To a large pot on medium heat add olive oil. Once warm, add onions, carrots, garlic, and jalapeno. Saute until softened.
Pour in strained tomato sauce, and cook with veggies until slightly thickened. Then add beans, chicken broth, cinnamon, garlic powder, cumin, cayenne chilli, oregano, bay leaf, and salt and pepper to taste.
Increase heat to high and bring soup to a simmer. Cook for 15 minutes.
Turn off the heat, and fish out cinnamon and bay leaf. Blend with an immersion hand blender to break down the beans to desired texture (somewhat coarse, but creamy).
Stir in one cup of grated cheddar cheese until completely melted.
Serve in bowls and garnish with remaining cheddar, sour cream, green onions, a squeeze of lime and hot sauce. Enjoy!