Black Bean Soup

1 medium onion, chopped
6 scallions, trimmed and chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp dried oregano
2 cans (15.5 oz each) black beans
1 - 2 Tbsp Kitchen Bouquet
2 cups water
1/2 tsp dried red pepper flakes (optional)
1 bay leaf
1/2 c orange juice (optional)
salt and pepper

1-2 Tbsp olive oil
grated cheddar cheese

Sauté the onion and scallions in olive oil until translucent. Stir in the garlic, cumin and oregano. I love cumin, so I add more! Sauté one minute.

Add beans and pepper flakes, water, Kitchen Bouquet and bay leaf. Bring to boil and simmer for 20-30 minutes. Add orange juice and season with salt and pepper. Cook a few minutes and then turn off heat and let cool down.

Remove the bay leaf. Using blender or food processor, dip out about half the mixture and puree in batches, then return to the pan. This makes it nice and thick. Heat again.

I serve it with oyster crackers and shredded cheese. You could also garnish with red onion or cilantro if you'd like. (Personally I hate cilantro.)