Black Bean Soup

Instructions

1. Drain the soaked black beans and rinse them well under cold water. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
3. Add the minced garlic and chopped jalapeño to the pot, stirring for about 2 minutes until fragrant.
4. Stir in the ground cumin, dried oregano, salt, and black pepper, cooking for another minute to toast the spices.
5. Add the drained black beans and broth to the pot and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender and the soup has thickened.
7. Using an immersion blender, partially puree the soup for a creamy texture while retaining some whole beans for a hearty feel.
8. Stir in the fresh lime juice and adjust seasoning with additional salt and pepper if needed.
9. Serve hot, garnished with chopped cilantro. Optionally, top with sour cream and additional lime wedges.