Black Bean Soup

2 tablespoons olive oil

1 diced yellow onion

6 stalks celery sliced

3 carrots chopped

1 red bell pepper diced

1 teaspoon salt

1 teaspoon pepper

6 cloves garlic minced

1 jalapeño diced

2 tablespoons cumin

60 oz (4 cans) black beans, drained and rinsed

4 cups stock

1 bay leaf

In large pot, saute onion, celery, carrot, bell pepper, garlic, jalapeño in olive oil until softened

Stir in salt, pepper, cumin, black beans, stock, bay leaf, and bring to a boil

Reduce heat, cover & simmer 30 minutes

Remove bay leaf, transfer 4 cups of soup to blender and purée until smooth

Stir puree back into pot

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