Spicy Black Bean Soup (Wegman's)

Adapted from a recipe on the Wegman's website for their Caribbean Black Bean Soup. This has a kick to it, you can adjust the heat by increasing/decreasing the cayenne or jalapeno pepper

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 1  small onion, diced
• 1  roasted red pepper, diced
• 1  jalapeno pepper, seeded and minced
• 2  garlic cloves, minced
• 3 (14 ounce) cans black beans, drained and rinsed
• 1 (32 ounce) carton  chicken stock
• 2  teaspoons ground cumin
• 1⁄2 teaspoon ground coriander
• 1  teaspoon salt
• 1  teaspoon brown sugar
• 1  teaspoon oregano
• 1⁄2 teaspoon cayenne pepper
• 1  lime, juice of
• 1⁄2 cup  chopped fresh cilantro, plus more for garnish

Directions

1. Heat oil in soup pot on medium. Add onion and red pepper. Cook until onion is soft, 8-10 minutes.
2. Add garlic, cumin and coriander. Cook, stirring, 1 minute or until aromatic.
3. Stir in half of the black beans, broth, and remaining spices. Bring to boil. Reduce to a simmer and cook uncovered about 20 minute
4. Remove from heat. Puree with stick blender. Stir in lime juice, cilantro, and remaining black beans. Garnish with cilantro and sour cream.