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15 minutes
25 minutes
40 minutes
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 leek, finely chopped
- 7 cups water
- 2 cups black beans, drained
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 2 bay leaves
- salt and ground black pepper to taste
- 1 cup croutons
- In a large saucepan, gently sauté onion, leek, and garlic in oil until softened, about 5-7 minutes. Stir in water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Simmer covered for 20 minutes to let flavors meld.
- Remove bay leaves from the soup before serving and garnish with croutons.
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