Brazilian Black Bean Soup

A hearty bean soup with a surprising citrus flavor!

Ingredients
1 poblano pepper, roasted, peeled, and diced
2 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 carrots, peeled and chopped
1 red bell pepper, chopped
5 cloves garlic, minced
4 cups vegetable or chicken broth
3 (19.75 ounce) cans black beans, drained and rinsed
1 (14 ounce) can fire-roasted diced tomatoes
Zest and juice of 2 oranges
Zest and juice of 2 limes
1/2 cup dry sherry
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, or to taste
3 bay leaves
Salt & pepper to taste
Garnish with chopped green onion & chopped fresh tomato

Instructions
Heat olive oil in a large pot over medium-high heat. Add onion, carrot, and red pepper and cook until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the roasted poblano pepper and cook for another few minutes.

Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, oranges, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and bring to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 20-25 minutes.

Remove bay leaves. Serve garnished with green onion and tomatoes, if desired.