2 Cans Black Beans, drained and rinsed twice
1 small onion, diced
1 medium green bell pepper, seeded and diced
1 large carrot, diced
1 celery stalk, diced
1/4 cup cilantro, chopped
2 small jalapeño peppers, seeded and cut into small dice
2 Tbsp unsalted butter
1 medium tomato, diced
2 garlic cloves, minced
2 tsp ground cumin
1/2 cup salsa, medium hot
Sauté onion, bell pepper, carrot, celery, cilantro and jalapeño in butter over medium high heat. Add tomatoes and garlic and continue to cook over medium heat for 5 minutes.
Place sautéed vegetables in a large soup pot, add the beans and cover with 2 inches of water. Bring to a boil, then lower to a simmer and cook uncovered until the beans are tender. Stir occasionally and add water if needed. When the beans are softened to your taste, take the pot off the heat and let cool slightly.
Drain the beans and vegetables, reserving the liquid. Carefully puree the beans and vegetables in batches, along with a small amount of the reserved liquid along with the cumin in a blender or food processor. (You should reserve some of the beans and vegetables to add to the soup for texture). Mix in enough reserved liquid to create a soup-like consistency.
Add any remaining cumin and the salsa. Top with sour cream or Mexican crema and additional chopped cilantro.