Ingredients
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3 Tbsp. McEvoy Ranch Jalapeño Olive Oil, plus additional for garnish
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1 large yellow onion, roughly chopped
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3 celery ribs, roughly chopped
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1 large carrot, roughly chopped
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1 bunch cilantro including stems, roughly chopped
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4 cloves garlic, zested on a Microplane
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1 Tbsp. cumin seed, toasted and ground
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3 - 15 oz. cans black beans, rinsed and drained (or an equivalent amount of cooked black beans)
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1 - 15 oz. can tomatoes
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1-½ quarts chicken stock, vegetable stock, or water
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Sea salt and Aleppo Pepper, to taste
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2 Tbsp. Sherry vinegar
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Avocado
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Diced Cilantro, roughly chopped
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Tortilla Chips
Instructions
Heat olive oil over medium heat until shimmering.
Add onions, celery, carrot, and 1 tsp. Sea salt.
Cook, stirring occasionally until onions are translucent and vegetables are beginning to soften.
Grate in the garlic and add chopped cilantro.
Saute for another minute or two until you begin to smell the garlic but before it browns.
Add black beans, tomatoes, stock or water and bring to a simmer over medium-high heat.
Cook for approximately 20 minutes, reducing heat as necessary to maintain a gentle simmer.
Taste the broth and adjust seasoning while the soup is simmering.
Puree with an immersion blender or transfer to a stand blender.
If using a stand blender, be very careful not to overfill the container. If you puree the soup while it is still hot, steam escapes from the top of the blender and can cause a burn.
