Black Bean Soup for Tired, Hungry, Busy People

• servings: Serves 3 to 4
• total time: 25 minutes

Ingredients

Ready in 30

Olive oil

1 medium onion, sliced

4 garlic cloves, smashed

1 ½ teaspoons ground cumin

1 teaspoon smoked paprika (or 2 teaspoons chili powder)

2 cans black beans, drained

1 quart chicken broth

Salt & pepper, to taste

8 corn tortillas

16 ounces grated melty cheese

Sour cream, radish, and avocado to serve

Directions

Heat a medium dutch oven over medium-high heat. Add enough oil to generously coat the bottom. Add the onions and garlic and cook, stirring frequently, until wilted and browned, about 8 minutes.

Add the cumin and paprika and cook for 30 seconds. Add the beans and cook, stirring frequently, about 2 minutes. Add the broth and simmer for 10 minutes.

Blend until smooth, simmer until the thickness you desire, about 5 minutes. Season to taste with salt and pepper (if your beans and broth were seasoned, you may not need any salt).

Top with toppings and serve with quesadillas alongside.