Venezuelan Black Bean Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
1 leek, finely chopped
2 cloves garlic, minced
7 cups water
2 cups black beans, drained
2 teaspoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 bay leaves
salt and ground black pepper to taste
1 cup croutons

Preparation

Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
Discard bay leaves from the soup. Serve with croutons.