Effortless Black Bean Soup (Print Version)

# Ingredients:

01 - Chop 2 cloves of garlic.
02 - Dice 1 small yellow onion into pieces.
03 - Measure out 2 tablespoons of olive oil.
04 - Add 1 teaspoon of ground cumin.
05 - Use ½ teaspoon of chili powder.
06 - Sprinkle ½ teaspoon of ground coriander.
07 - Grab 2 cans (15 oz each) of black beans, keep the liquid.
08 - Open 1 can (14.5 oz) of fire-roasted tomatoes.
09 - Pour 1 cup of broth (vegetable or chicken).
10 - Add ½ teaspoon of kosher salt.
11 - Pick your toppings: sour cream, tortilla chips, limes, jalapeños, pickled onions, cilantro.

# Instructions:

01 - Warm up some oil and toss in garlic until it sizzles. Stir in onion and cook until soft, about 3 minutes.
02 - Add coriander, chili powder, and cumin. Stir for just about 30 seconds so their flavors come out.
03 - Pour in the tomatoes, beans with liquid, and broth. When it's boiling, turn the heat down.
04 - Smooth the soup out with a blender or keep it chunky, totally up to you.
05 - Spoon some into bowls and add your favorite toppings to finish.

# Notes:

01 - Stays fresh in the fridge for up to 3 days.
02 - Freeze it for up to 3 months.
03 - You can leave it chunky or puree it until smooth.

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