Smokey Black Bean Soup

2 Tbsp. avocado oil

1 medium red onion, diced

4-6 cloves garlic, peeled, minced

1 Tbsp. smoked paprika

2 tsp. ground cumin

1 1/2 tsp. kosher salt

1/2 tsp. dried oregano

1/2 tsp. chipotle powder

1/2 tsp. ground black pepper

1 14.5-oz. can fire-roasted diced tomatoes

3 15-oz. cans black beans, drained and rinsed

4 cups low-sodium vegetable broth

1 Tbsp. Worcestershire sauce

For serving: 

Tortilla chips

Diced avocado

Chopped cilantro 

Plain unsweetened Greek yogurt or sour cream

1. In a large heavy-bottomed pot such as a Dutch oven, heat avocado oil. Add diced red onion, and saute until translucent, about 7-8 minutes. 
2. Add minced garlic and saute an additional minute or so. 
3. Add spices and saute about 45-60 seconds, until spices are fragrant. 
4. Add diced tomatoes, and stir, making sure to scrape up any bits stuck to the bottom of the pot. 
5. Add the black beans, vegetable broth, and Worcestershire sauce to the pot, and stir to combine. Cover, and bring to a boil. 
6. Reduce heat to medium-low, and simmer the soup for 20 minutes uncovered. 
7. Remove the pot from the heat and use an immersion blender to partially puree the soup. (You can make it completely smooth, or leave it fairly chunky, your preference!) Alternatively, if you do not have an immersion blender, you can blend about 2 cups of the soup in a blender until smooth, and then return it to the pot with the remaining soup. 
8. Serve immediately, garnished with tortilla chips, diced avocado, chopped cilantro, and plain Greek yogurt (or sour cream).