This recipe of Bean Soup is enriched with the flavours of oregano and cilantro that gives a delicious twist to a healthy meal.
1 tablespoon olive oil
1 medium onion, diced
1 1/2 tablespoons chili powder
1 1/2 tablespoons oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
3 15-ounce cans black beans, drained but not rinsed
3 cups water
2 bay leaves
1/2 cup fresh cilantro, roughly chopped
In a Dutch oven or heavy-bottomed pot heat the oil over medium heat.
Add the onion, stir to coat with the oil, and cook, stirring once or twice, until the onions are translucent for about five minutes.
Stir in the spices, salt, pepper and garlic, and cook for another 1-2 minutes, until fragrant.
Add in the black beans and stir to combine with the spices and onions. Cook for 1-2 minutes more.
Stir in the water and bay leaves.
Bring the soup to a boil. Then, reduce the heat and simmer uncovered for 25 minutes.
Using an immersion blender, puree the soup for about one minute. It should be mostly pureed, but still with some good chunks and texture. Some of the soup. If you don't have an immersion blender, transfer a couple ladles of soup to a traditional blender to puree, and then return the puree to the pot.