1 tbl olive oil
1 large onion, chopped
4 cloves garlic, minced
4 1-lb cans black beans, drained & rinsed
1 tbl lemon juice
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
4 cups chicken or vegetable broth, or water
Heat the oil in a large soup pot over medium heat. Saute the onion in the oil until translucent, 3-4 minutes. Add the garlic and saute another 3 minutes.
Add the rest of the ingredients and bring to a simmer.
Cover and cook for 10 minutes.
Uncover the soup and mash it slightly with a potato masher or (if you're on a liquid or pureed diet) whiz it in a blender or food processor until smooth.
Serve with a dollop of sour cream, Greek yogurt, and/or mashed avocado.