Black Bean Soup with Tomato Salsa

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 2 stalks celery, finely chopped
• 1 jalapeno, seeded and finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 (19-oz) cans black beans, drained and rinsed
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 4 cups vegetable stock
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 avocado, pitted, peeled, and cubed
• 1 medium tomato, diced
• 0.25 cup finely chopped red onion
• 0.5 cup roughly chopped fresh cilantro leaves
• 1 tbsp lime juice
• 0.5 tsp kosher salt

Instructions

1. Soup: Heat olive oil in a large pot over medium. Sauté onion, carrot, and celery about 5 min until soft. Add jalapeño and garlic; cook 1 min. Stir in tomato paste, then add beans, vinegar, cumin, paprika, oregano, and stock. Season with salt and pepper. Bring to a boil, reduce to a simmer, and cook uncovered 25–30 min.
2. Salsa: Mix all salsa ingredients in a bowl; set aside.
3. Puree one-third of the soup with a blender or immersion blender. Adjust seasoning. Ladle into bowls and top with salsa.

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