Easy Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion
• 1/2 green bell pepper
• 6 garlic cloves
• 1/4 jalapeño pepper* (optional)
• 3 15-ounce cans black beans (don’t drain)
• 1 tablespoon cumin
• 1 tablespoon oregano
• ¼ teaspoon fennel seed, crushed with fingers
• 1 teaspoon kosher salt
• 1 quart vegetable broth
• 2 tablespoons salted butter (or vegan butter or refined coconut oil for vegan)
• 1/2 lime, zested
• Pico de gallo (salsa fresca)*, for serving
• Fresh cilantro (optional)
• Other toppings: Crushed tortilla chips, tortilla strips, sour cream, pickled jalapenos or banana peppers

Instructions

1. Finely dice the onion and green bell pepper. Mince the garlic. Finely mince the ¼ jalapeño pepper (take care to wash your hands afterwards). 
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, garlic and jalapeño and cook, stirring occasionally until softened, about 5 to 7 minutes.
3. Once softened, add the black beans including their can liquid, cumin, oregano, fennel seeds, kosher salt, and broth. Bring to a simmer and cook about 20 to 25 minutes until the beans start to break down. Stir in the butter and lime zest. If desired, pulse a few times with an immersion blender to thicken the soup, just until some of the beans puree but most are still whole (be careful not to over-blend; you can also pulse 1 to 2 times with a standard blender).
4. Ladle the soup into bowls (it thickens more once in the serving bowls). Garnish with pico de gallo, torn cilantro leaves, and any of the optional toppings. Serve immediately. Leftovers last 3 to 4 days refrigerated.