Some Like it Hot: Spicy Black Bean Soup

INGREDIENTS  1 to 2 tablespoons vegetable oil   1 small red onion,   finely chopped 4 garlic cloves,   minced 1 jalapeno,   minced (optional)   2 teaspoons cumin   1/2 teaspoon coriander   1/4 teaspoon cayenne   3 15-ounce cans black beans, rinsed  3 to 4 cups vegetable stock  1/2 cup chopped cilantro,  divided Juice of 1 lime  Salt and pepper to taste  Greek yogurt, for garnish (optional)

INGREDIENTS

1 to 2 tablespoons vegetable oil

 1 small red onion,

 finely chopped 4 garlic cloves,

 minced 1 jalapeno,

 minced (optional)

 2 teaspoons cumin

 1/2 teaspoon coriander

 1/4 teaspoon cayenne

 3 15-ounce cans black beans, rinsed

3 to 4 cups vegetable stock

1/2 cup chopped cilantro,

divided Juice of 1 lime

Salt and pepper to taste

Greek yogurt, for garnish (optional)

This soup freezes really well, so double the recipe and freeze half for a rainy (or snowy!) day.

Heat the oil in a large heavy-bottomed pot over medium-high heat. Sauté the onion and garlic (and jalapeno if using) for 3 to 4 minutes until the onion is soft and the garlic is fragrant, stirring frequently. (Do not let the mixture brown).

Add the cumin, coriander, and cayenne and let cook for 1 minute, stirring constantly. Add the black beans, stirring to combine. Add about 3 cups of vegetable stock (enough to just cover the beans) and bring the mixture to a boil. Stir in 1/4 cup of the chopped cilantro and reduce heat to a simmer. Let simmer for 15 minutes or until thickened, stirring occasionally.

Stir in additional broth if you want a thinner consistency. Stir in the remaining 1/4 cup of chopped cilantro, the lime juice, and season with salt and pepper to taste.

Serve with a dollop of Greek yogurt and additional chopped cilantro.