This is another simple soup that I make at any time of the year. It’s a fusion of Caribbean and South Western (U.S.) flavors (because I love both!), which I think go together pretty well. I hope you’ll try it and let me know what you think!

1 Tbsp olive oil
1 cup diced onions
1 tsp finely grated garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
¼ tsp ground cayenne pepper
2 15.5 oz cans black beans, undrained
1 cup chicken broth
1 bay leaf
1 tsp brown sugar
3/4 tsp salt
1/4 tsp ground black pepper
1 tsp white wine vinegar
Sour cream as garnish
Chopped fresh cilantro as garnish
Red pepper flakes
Heat olive oil in a medium sauce pan over medium-high heat. Add the onion and garlic, and sauté until onions are translucent (about 3 minutes).

Add the coriander, cumin, oregano, and cayenne pepper. Sauté for another minute.

Add the beans, chicken broth, bay leaf, brown sugar, salt, black pepper and vinegar. Bring to a boil, and then reduce heat to low. Simmer uncovered, stirring occasionally, for about 20 minutes. Remove bay leaf. Season with additional salt and pepper, if desired.

Serve with crusty French bread. Add a dollop of sour cream and some cilantro and red pepper flakes on top of each serving.

Serves 4.