CREAMY BLACK BEAN SOUP

12 oz dried black beans, presoaked for a few hours
4 cups water
1/4 cup olive oil
1 medium red onion, sliced
2 garlic cloves
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
Salt, to taste

8 oz. cream cheese
3 tablespoons chopped cilantro


Place all the ingredients except the cream cheese and cilantro in a slow cooker. Stir.

Cover and cook on high for 1 hour. Lower the heat to low and cook for 4 to 5 hours.

Transfer to a blender. Add the cream cheese and cilantro. Puree until velvety.

Let cool slightly, 5 minutes. Serve.

Serves 4 to 6