Easy Black Bean Soup for Two
Ingreadient
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2 teaspoons olive oil
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1/2 cup chopped onion
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1 small jalapeno, seeded and diced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/4 teaspoon dried oregano
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3 (15.75 ounce) cans no-salt black beans, divided
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1 1/2 cups water or vegetable broth
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salt, to taste
Direction
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Heat oil in a large pan over medium-high heat. Add onion and jalapeno. Cook until onions are translucent, about 5 minutes.
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Stir in chili powder, cumin, and oregano. Blend one can of beans in a blender until smooth and add to pot.
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Rinse and drain the other 2 cans of black beans and add to pot. Add water or broth. Bring pot to a boil. Reduce heat and simmer for 20 minutes. Season with salt to taste.
