2 tablespoons Olive Oil
1 Onion, chopped
4 Garlic Cloves, minced
2 teaspoon Ground Cumin
1 teaspoon Chili Powder
2 (15.5 ounce) cans Black Beans, drained and rinsed
1 (15 ounce) can Diced Tomatoes in Juice
1 1/2 cup Vegetable Broth
1 teaspoon Salt
1 handful Cilantro, chopped (I omitted)
1/4 cup Feta Cheese, crumbled
10 Chives, chopped (I omitted)
In a large pan, heat olive oil over medium heat. Add onion and garlic, and cook for 6-8 minutes, until they begin to brown. Stir in the cumin and chili powder. Add the black beans, diced tomatoes, vegetable broth, salt, and cilantro. Bring to a boil and allow to cook for 2 minutes. Transfer 1 cup of soup to a blender and process until smooth. Stir back into the soup. Remove from the heat and serve, topped with feta and chives.