Spicy Black Bean Soup

I found this in Gourmet Magazine

• Ready In: 30 mins
• Serves: 4-6
• Yields: 1 lunch

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium  white onion, finely chopped
• 2  garlic cloves, minced
• 1  fresh jalapeno, seeded and minced
• 1 1⁄2 teaspoons chili powder
• 1 1⁄4 teaspoons ground cumin
• 1⁄4 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 2 (19 ounce) cans black beans, drained and rinsed
• 3  cups water
• 1  bay leaf

• Accompaniments

•  chopped cilantro
•  lime wedge
•  chopped  white onion

Directions

1. Heat oi in a 4 to 5 quart heavy pot over med high-heat until it shimmers.
2. Saute onion, garlic and jalapeno with chili powder, cumin, oregano and salt until onion is beginning to brown, 6 to 8 minutes.
3. Add beans, water and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
4. Transfer about 2 cups soup to a blender and puree (use caution when processing hot liquids).
5. Return to pot and reheat over medium-low heat, stirring frequently.
6. Discard bay leaf and season to taste with salt.