DIRECTIONS

Place the onion and oil in a pot.

Cook over a medium heat until the onions are translucent, stirring occasionally.

Add the garlic and sauté for 1 minute.

Add the chili powder, cumin and smoked paprika, and stir.  Sauté for 1 minute.

Add the black beans and the vegetable stock and bring to a boil.

Reduce the heat and simmer for 20 minutes.

Remove half of the black bean mixture and place in a food processor or blender.

Purée until smooth.

Return the black bean purée to the soup, stir and heat.

Taste and add salt if necessary.

Garnish with Cilantro.