Spicy Black-Bean Soup

• 2 tablespoons vegetable oil
• 1 medium white onion finely chopped
• 2 cloves garlic minced
• 2 inches jalapeno pepper 1 fresh, seeded and minced
• 1 1/2 teaspoons chili powder
• 1 1/4 teaspoons cumin ground
• 1/4 teaspoons oregano dried
• 38 ounces black beans drained and rinsed
• 3 cups water
• 1/2 each bay leaves California
• 1 x cilantro chopped, as needed
• 1 x limes wedges, as needed
• 1 x white onion chopped, as needed

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.
2. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
3. Transfer about 2 cups soup to a blender and puree (use caution when blending hot liquids).
4. Return to pot and reheat over medium-low heat, stirring frequently.
5. Discard bay leaf.
6. Season with salt.

vegetable oil, white onion, garlic, jalapeno pepper, chili powder, cumin ground, oregano dried, black beans, water, bay leaves california, cilantro, limes wedges, white onion

Taken from recipeland.com/recipe/v/spicy-black-bean-soup-49077 (may not work)