Black Bean Tortilla Soup

Perhaps it's the cold weather or maybe I have an unrealized obsession with soups (I do find myself eating soup even on the hottest days of summer), but I noticed I have been pinning a lot of soup recipes on pinterest lately. In an effort to actually make the things I pinned, Kevin and I decided to try out a Black Bean Tortilla Soup recipe--though it turned out to be more of a Spicy Black Bean Soup! 

Needed: 
3-4 tablespoons olive oil
1 yellow onion
1 avocado (for garnis)
1 green bell pepper
2 cuban peppers
3 jalapeño peppers
3 cups veggie stock
3 cans black beans

 Seasonings: Cumin, Salt/Pepper, and Hot Sauce (if you like it spicy)

Finely chop onion and peppers, mix together in a large pot with 3-4 tablespoons olive oil and season with cumin and salt/pepper.

Add some hot sauce for some additional spice.

Drain/Rise black beans and add to onion/pepper saute with 3 cups vegetable-stock.

 Stir contents frequently and continue to cook until comes to a simmer.

 Cut avocado and serve on top of finished soup.

I absolutely loved this recipe! Even though it doesn't look exactly like the original and it was probably a little pepper heavy, I thoroughly enjoyed the extra spice. Kevin did not have the same opinion so I think we will have to make some alternations for our next attempt, i.e. limiting the number of peppers and possibly rice for more depth. One of my favorite Festive-Friday recipes so far!