Black Bean and Onion Soup Mexicana Style.

A warm and hearty soup made with black beans, onions and fire-roasted tomatoes cooked in spices. Pair with some toasted bread and you have the perfect cozy-up soup for winter. =)

• Ready In: 20 mins
• Serves: 1-2
• Yields: 2 Bowls

Ingredients

• 2 (14 ounce) cans black beans
• 2 (14 ounce) cans diced fire-roasted tomatoes
• 1  large onion, Sliced
• 1  tablespoon  worchestershire sauce
• 1  tablespoon dried oregano
• 1  garlic clove, Minced
• 1  tablespoon chili powder
• 2  teaspoons paprika
• 1  teaspoon thyme
• 1  tablespoon olive oil
•  cilantro, Chopped
•  salt and pepper

Directions

1. Heat the olive oil in a pot over medium heat. Add the chili powder, paprika, and garlic to the oil. Mix around.
2. Throw in the sliced onion and mix well until onion is tinted red by the color of the chili powder and paprika.
3. Drain the cans of black bean and add to the pot once onions are tender (not caramelized).
4. Cook for 2-3 minutes then add the cans of tomatoes and then fill one can with water and add that to the pot as well.
5. Add the rest of the ingredients except cilantro.
6. Simmer for 20 minutes to and hour depending on how rich you want the flavor.
7. Garnish with cilantro.
8. ENJOY! =D.