Fiery Jalapeño Bean Soup

Here’s a spicy and hearty bean soup recipe featuring Twisted Olive’s Jalapeño EVOO:

Ingredients:

2 tbsp Twisted Olive Jalapeño Extra Virgin Olive Oil (EVOO)

1 large onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

2 carrots, diced

2 celery stalks, diced

1 jalapeño, seeds removed and finely chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions:

1. In a large pot, heat the Twisted Olive Jalapeño EVOO over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic, chopped bell pepper, carrots, celery, and jalapeño. Cook until the vegetables are softened, about 5-7 minutes.

3. Stir in the black beans, kidney beans, cannellini beans, vegetable broth, diced tomatoes, ground cumin, and smoked paprika. Season with salt and pepper to taste.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld together.

5. Adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh cilantro