Black Bean Soup

Steps

1. Slice the yellow onion, cut the red bell pepper into 1 cm (1/2 inch) dice, finely chop the 4 garlic cloves, and mince the jalapeño (remove the seeds and white ribs for less heat). Tip the black beans into a colander, rinse them under cold water, and let them drain. Start heating the vegetable broth.
2. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the onion, bell pepper, and 1/2 teaspoon of salt, and cook for 6 minutes, stirring, until soft and starting to brown at the edges.
3. Add the garlic and jalapeño and stir for 1 minute, until the garlic is fragrant but not browned.
4. Add 1 tablespoon of tomato paste, 2 teaspoons of cumin, 1 teaspoon of oregano, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chipotle. Stir for 1 minute in the fat, until the paste darkens a shade and the spices smell toasted.
5. Add the beans and 1 liter of hot vegetable broth, then scrape the bottom with a wooden spoon to release the browned bits. Bring to a simmer, cover with the lid mostly on, and cook for 10 minutes: the beans soak up the flavor and start to soften.
6. Meanwhile, prepare the toppings: dice the avocados and toss them with the juice of half a lime, finely mince the red onion, pick and chop the cilantro, and coarsely crush the tortilla chips. Cut the other lime half into wedges.
7. Transfer half the soup to a blender, remove the center cap of the lid, and cover the opening with a towel to let the steam escape, then blend until smooth. Pour it back into the pot and stir: the soup turns thick and velvety, with whole beans still in it.
8. Off the heat, squeeze the second lime into the soup, add 1/2 teaspoon of salt and the pepper, then taste and adjust. If it is too thick, loosen it with a little hot water.
9. Ladle into deep bowls and top each one with avocado, red onion, cilantro, and crushed tortilla chips, with a lime wedge for squeezing.