Thick and hearty, with just the right amount of spice and zing, this black bean soup has so much flavor you would think it was slowly simmering on the stove all day.
Heat the oil over medium heat in a dutch oven or large heavy-bottomed pot. Add the red pepper, onion and jalapeno and saute until softened, about 5-10 mins.
Stir in the reserved beans, salsa, cumin and season generously with kosher salt and pepper. Simmer until hot, about 15 mins. Thin with additional stock if necessary.