Spicy Black Bean Soup

I have thought about it...and I have decided bad things come in B's. Butter, Bacon, Brownies, Batter (Cake, Cookie, Brownie or any kind really), Bread, Brie, Booze and of course Boys. All of these things have gotten me in trouble at one time or another. Tonight, we had 3 of these wonderful B's, Butter, Bacon, and Bread! I have been suffering from sinuses lately and my nose is all stuffy...so I felt the need for comfort food...you know like a grilled cheese sandwich and tomato soup. Except, I had to take it to the next level. Instead of a regular grilled cheese I made a grilled cheese with fresh baked bread from the bakery, provolone cheese, sharp cheddar cheese, bacon, and tomatoes. And instead of plain tomato soup we had this delicious spicy black bean soup (look another B-Beans!). The soup was awesome and really just what I needed. I loved the flavor and how easy it was to throw it all together. I plan on making a big pot of this for when we go to the Blue Ridge Mountains in October with my family, it will be perfect for lunch on a cold day!

You will need:
2 teaspoons olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon dried oregano
2 (15-ounces) cans black beans, 1 drained and rinsed, 1 with liquid (we use low sodium)
2 1/2 cups chicken stock/broth (use 2 cups if you prefer it thicker)
1 bay leaf
Green Onion, chopped for garnish

*Use vegetable stock to make this dish vegetarian.

Heat oil in a 4-to 5-quart heavy pot over medium-high heat, then sauté onion, garlic, and jalapeño with chili powder, cumin, and oregano until onion is beginning to brown, 6 to 8 minutes. Add beans, stock/broth, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.

Transfer about 1 cup soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt if desired. Add green onion for garnish.

Yields 4-6 servings

Source: I saw this recipe on Little Miss Foodie Two Shoes She adapted this recipe from Gourment 12/08 via Epicurious.com