Black Bean Soup

Makes about 6 cups

1     tablespoon olive oil
2     garlic cloves, finely chopped
½    medium onion, finely chopped
1     jalapeño, seeded and finely chopped
1     red bell pepper, finely chopped
1¼  teaspoons kosher salt, divided
1     bay leaf
1     teaspoon ground cumin
3     cans (15 ounces each) black beans,
       not drained
1     cup chicken broth, low sodium
1     teaspoon red wine vinegar
       Crème fraîche or plain, whole-milk
       yogurt for serving
       Cilantro, chopped, for serving
       Tortilla chips for serving

Nutritional information per serving (1 cup):
Calories 288 (13% from fat) • carb. 47g • pro. 18g• fat 4g • sat. fat 1g • chol. 0mg • sod. 589mg• calc. 63mg • fiber 17g

1. Put the oil in a stockpot set over medium
heat. Once the oil is hot, add the chopped
vegetables and sauté until soft, about 5 to 7
minutes.
2. Add ¾ teaspoon of the salt, bay leaf, and
cumin. Cook, while stirring, until nicely
fragrant, about 1 minute.
3. Add the beans (with liquid from cans) and the
broth. Simmer, partially covered, until all the
ingredients are tender and the flavors have
melded, about 20 to 25 minutes. Discard the
bay leaf.
4. Remove soup from the heat. Use hand
blender to blend until very smooth, about
1 minute in total. Add remaining salt and
vinegar; blend an additional 10 to 15 seconds
to incorporate.
5. Taste and adjust seasoning as desired.
6. Serve, topping with a dollop of crème fraîche,
a pinch of the chopped cilantro and tortilla
chips