Black Bean soup

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a large pot over medium heat, warm oil. Tip in the onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes.
2. 2Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
3. 3Add black beans and broth. Stir soup, add bay leaf, and bring to a boil.
4. 4Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.).
5. 5Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
6. 6ServeServe with a dollop of sour cream, sliced avocado, and cilantro.