1 jalapeno, finely diced (remove seeds and membranes for less heat)
3-4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
ΒΌ teaspoon ground allspice
1(15-ounce) can fire-roasted diced tomatoes
2 (15-ounce) cans black beans, NOT rinsed or drained (about 3 cups cooked beans)
2 cups chicken broth (use vegetable broth for vegan)
1 large bay leaf
1 teaspoon honey (omit for vegan)
Juice of 1 lime
Salt and pepper
Fresh cilantro, coarsely chopped (optional)
Instructions
In a heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and jalapeno, and saute for 8-9 minutes, or until vegetables are soft and lightly golden.
Stir in the garlic, cumin, smoked paprika, oregano, and allspice, and cook for 1 additional minute.
Add tomatoes, black beans, broth, bay leaf and honey to pot. Bring to a gentle boil, then reduce to a simmer. Place lid on pot, with lid slightly ajar to allow steam to escape. Simmer for 20 minutes.
Remove bay leaf, allow to cool for 5 minutes, and then puree about half of the soup using a stick blender or countertop blender. (Do this carefully if soup is still hot!)
If using a countertop blender, return pureed soup to pot, stirring to combine. .
Add juice squeezed from 1 lime. Season generously with kosher salt and freshly ground black pepper.
