- 3 (15 ounce) cans black beans, drained but not rinsed
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon chili powder (or more if you want more heat)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 3 cups vegetable broth
- 1/2 teaspoon salt
- 1 Bay leaf
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water until smooth
- Fresh cilantro, chopped, for serving
- Hot cooked white or brown rice
- Put one can of drained black beans in a bowl and mash with a fork. Set aside.
- Heat olive oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
- Add garlic, chili powder, cumin, and oregano, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Add vegetable broth, salt, Bay leaf, and both black beans, whole and mashed. Bring to a boil.
- Reduce heat to medium-low. Stir cornstarch mixture to re-combine and add to soup. Stir to combine and simmer for 15 minutes, stirring occasionally.
- Remove Bay leaf and discard. Taste the soup and adjust salt to taste.
- Put rice in bowls. Pour soup on top. Generously sprinkle with fresh chopped cilantro, if desired, and serve.
Recipe adapted from Comfy in the Kitchen (via my sister).