Cumin-Spiked Black Bean Soup

Cooking Instructions

1. 1

   In a medium pot, warm olive oil over medium-high heat. Add the onion and sauté for about 3 minutes.

2. 2

   Add carrot, celery, and jalapeño; sauté for about 5 minutes. Stir in garlic, cumin, and bay leaf, and sauté for about 30 seconds.

3. 3

   Add chicken broth and black beans. Bring soup to a simmer and reduce heat to low; cook until flavors have melded together, about 30 to 45 minutes.

4. 4

   To serve, remove bay leaf. Stir in red wine vinegar and cilantro; season with salt and pepper. Serve immediately.