Spicy Black Bean Soup (Wegman'S) - cooking recipe

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

Preparation

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