A delicious and hearty black bean soup with a touch of tomato and spices, perfect for a cozy meal.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, diced green bell pepper, and minced garlic to the pot. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add one can of black beans and two cups of vegetable broth to a blender. Blend until smooth.
Blending the beans creates a creamy texture for the soup.
Pour the blended mixture into the pot and stir well.
Mix thoroughly to combine the flavors.
Add the remaining can of black beans, diced tomatoes, tomato paste, cumin, and oregano to the pot. Stir to combine.
Adjust the seasoning to taste at this stage.
Bring the soup to a boil, then reduce the heat to a simmer. Cover partially and cook for 10 minutes.
Partially covering allows steam to escape while maintaining a consistent temperature.
Stir in the dry sherry, if using, and cook for an additional 2 minutes.
The sherry adds a depth of flavor to the soup.
Ladle the soup into bowls and garnish with your choice of toppings.
Serve with crusty bread or a side salad for a complete meal.
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