Ingredients

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed
• 3 cups water
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro (optional)

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.
3. Add cumin and cook, stirring, 1 minute more.
4. Add beans, water, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
5. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan.
6. Serve garnished with cilantro, if desired.