Mexican black bean soup 

2 Cans of black beans (19oz each) 
2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
4 cups water
Salt to taste
2 tbsp. ground cumin
2 tbsp. Mexican chilli powder
1/4 teaspoon cayenne pepper
3 tbsp lemon juice
Rinse beans with water and set aside
Heat oil in a medium sauce pan and stir fry onions and garlic for about 30 seconds. 
Add beans, water, lemon juice, all spices and bring to a boil and reduce heat. 
Simmer for 5 minutes and blend with a hand held blender for a creamy texture!

Naureen Hunani