Black Bean Soup

• 2 tbspvegetable oil, or cooking oil of your choice
• 1 yellow onion, chopped
• 2 carrots, diced
• to taste celery, diced
• 4 clovesgarlic, peeled and minced
• 1 tspdried basil
• 1 tspdried oregano
• 2 tspchili powder, or more to taste
• 3 cansblack beans, 14.5-ounce cans, drained and rinsed, or use 6 cups cooked (dried) black beans
• 8 cupswater
• to taste chicken bouillon
• 1 lime, juiced
• to taste plain yogurt, optional

quantities scale with servings

Method

1. 1

   Place a large pot on the stove over medium heat, add the oil when it's hot. Add the onion, carrots, celery, garlic, basil, oregano, and chili powder and cook about 10 minutes until the onion is soft.

2. 2

   Add the beans, water, and bouillon cube and raise the heat to high and bring to a boil. Turn the heat down to low and cook about 30 minutes or until the beans are very tender.

3. 3

   Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.