Black Bean Soup - cooking recipe

Ingredients

3 (14 ounce) cans black beans
4 tablespoons olive oil
1 medium onion, chopped fine
2 -3 garlic cloves, chopped fine
1 tablespoon oregano
1 teaspoon pepper
1 bay leaf
2 cups water
1 tablespoon vinegar
4 -6 tablespoons sour cream (optional)
1/3 cup scallion, chopped fine (optional)
1/2 cup heavy cream (optional)
3 -4 cups cooked white rice (optional) or 3 -4 cups cooked brown rice (optional)
4 -6 pinches parsley (optional)

Preparation

Combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat.
Take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well.
***If you want a creamier thicker soup add the 1/2 cup of heavy cream at this time.
After soup comes to a boil add the dash of vinegar. Reduce heat and cook stirring regularly for 10 minutes.
Serve with optional dopple of sour cream & chopped scallions in the center of each serving.
You can also use a pinch of parsley if you doni1/2t have/like scallions on top of the sour cream for a little color. You can also serve soup over cooked rice.