Prep: 1. Chop onions and cilantro. 2. Drain and rinse the beans. Make: 1. Sauté white onion in olive oil. 2. When onion becomes translucent, add cumin. Cook 30 seconds, then add garlic and cook for another 30-60 seconds. 3. Add 1 can black beans and 2 cups vegetable broth. 4. Bring to a simmer, stirring occasionally, then turn off heat. 6. Using a hand blender, blend ingredients in the pot, or transfer to a blender. 6. Add second can of beans to the pot along with blended ingredients and bring to a simmer. 7. Serve soup with bowls of red onion and cilantro for garnish. Optional: Top soup with plain greek yogurt or sour cream, avocado, chopped tomatoes, and/or cheese.
Goes well with quesadillas.