Spicy Black Bean Soup

Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 3 minutes. Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent.

Add remaining eight ingredients (chicken broth through cayenne), and stir to combine. Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.

You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup. Serve warm, and garnish with suggested ingredients if desired.