Black bean soup

I love soup. I once told someone that soup was my favorite food but I was told that soup isn't a food, it is a method of cooking. I'm sticking by it though. Soup is delicious. This soup can be easily adjusted to your preferences (just like most soups) so feel free to play around with it. I like to top this soup with lots of things but it is good just on its own as well.

Ingredients:

1 large clove (or 2 small cloves) of garlic, minced
1/2 small (or 1/4 large) red onion, chopped
1 tablespoon olive oil
4-6 slices green pepper, chopped
1/2 a tomato, chopped
1/2 a jalapeno, minced (adjust to your taste)
1 can black beans, drained and rinsed
1 1/2 cups veggie stock (or 1 bouillon cube mixed with 1 1/2 cups water)
1/4 teaspoon cumin
1/4 teaspoon chili powder
Toppings: sliced avocado, chopped red onion, chopped tomato, sour cream, cilantro, hot sauce, etc.

Directions:
In a medium sauce pot saute garlic, onion, and green pepper in olive oil over medium low heat for a few minutes or until the onion softens but before it browns. Once soft, add the tomato and jalapeno and continue to cook for another minute or two. Add black beans, stock, cumin, and chili powder and stir to combine. Turn heat up to medium and bring to a low boil for 5-10 minutes or until the beans are soft and can be easily smashed. At this point you can puree the whole thing and make it smooth, or you can do what I do and smash the beans with a potato masher until most of them have broken down but stop before it becomes smooth. Turn heat down to low and simmer, stirring occasionally, until the soup thickens up to the consistency you like. Ladle into bowls and top with any combination of toppings you like.