Spanish Black Bean Soup
from: turtledove

I like to top with vegan sour cream and salsa!

SERVES 6

• 4 (15 ounce) cans black beans
• 1 small yellow onion, chopped
• 4-5 cloves garlic, chopped
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 2 bay leaves
• 1/4 cup cilantro, chopped
• dry sherry (optional)
• salt
• pepper

In a blender, puree 2 cans of black beans and set aside.

Under medium heat, sauté onion and garlic for about five minutes In a medium size pot.

Add salt, pepper& splash of dry sherry.

Add puree black beans, 2 cans of whole beans, cumin, chili powder, bay leaves, cilantro and more salt and pepper if needed.

Lower heat and let simmer for 10 minutes.