Spicy Black-Bean Soup

• 2 tablespoons vegetable oil
• 1 medium white onion, finely chopped
• 2 garlic cloves, minced
• 1 fresh jalapeno (2 inches), seeded and minced
• 1 1/2 teaspoons chili powder
• 1 1/4 teaspoons ground cumin
• 1/4 teaspoon dried oregano
• 2 (19-ounces) cans black beans, drained and rinsed
• 3 cups water
• 1 Turkish or 1/2 California bay leaf
• Accompaniments: chopped cilantro; lime wedges; chopped white onion

1. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then saute onion, garlic, and jalapeno with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
2. Transfer about 2 cups soup to a blender and puree (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.

vegetable oil, white onion, garlic, fresh jalapeno, chili powder, ground cumin, oregano, black beans, water, turkish, cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-black-bean-soup-350900 (may not work)