© Phoebe Lapine
Active Time
10 MIN
Total Time
35 MIN
Yield
Serves : 4

To dress up this simple soup, serve it alongside diced avocado, tomatoes, tortilla chips, and sour cream as toppings. Slideshow: More Fast Soups

How to Make It

Step 1    

In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, paprika and 1 teaspoon salt. Cook until fragrant, 2 minutes.

Step 2    

Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.

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