Ingredients

• 2 Tbsp Oil
• 1/2 cup Onion diced
• 1/4 cup Carrot diced
• 1/4 cup Celery diced
• 2 cloves Garlic diced
• 1/2 Jalapeno Pepper diced
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cayenne
• 1/4 tsp Dried Oregano
• 6 cups Vegetable Broth or chicken broth
• 1 cup Bountiful Black Bean Soup Mix
• 4 sprigs Cilantro
• 2 Roma Tomatoes diced
• 1 cup Chicken cooked and shredded (non-vegan option)
• Salt to taste

Instructions

1. Rinse bean soup mix until running water. Drain and set aside.
2. Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.
3. Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.
4. Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.
5. Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.
6. Portion into serving bowl and garnish as desired.