Easy Black Bean Soup

 From Delish! This was soooo good and quick to put together!

2 tbsp. extra-virgin olive oil

1 medium red onion, finely chopped

1 jalapeño, minced

2 cloves garlic, minced

1 tbsp. tomato paste

kosher salt

Freshly ground black pepper

1/2 tsp. ground cumin

1 tsp. chili powder

3 (15-oz.) cans black beans, drained

3 c. low-sodium chicken or vegetable broth, plus more as needed

1 bay leaf

Sour cream, for garnish

Sliced avocado, for garnish

Chopped fresh cilantro, for garnish

Lime wedges, for serving (optional)

1. In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
2. Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
3. Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
4. Serve with a dollop of sour cream, sliced avocado, and cilantro.