Vegan Spanish Black Bean Soup

Chop the small yellow onion and 4 cloves of garlic into fine pieces, setting them aside separately.

Heat olive oil in a large pot over medium heat, then add the chopped onion and cook for 3-4 minutes until softened and translucent.

Add the chopped garlic to the pot and stir continuously for about 1 minute until fragrant, being careful not to burn it.

Sprinkle the ground cumin and chili powder over the onion and garlic mixture, stirring well to coat and bloom the spices for about 1 minute.

Pour in all four cans of black beans (with their liquid), then add the 2 bay leaves to the pot and stir to combine.

Add the dry sherry if using, then bring the soup to a gentle simmer over medium heat.

Reduce heat to medium-low and simmer for 15-18 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken slightly.

Season the soup with salt and pepper to taste, stirring to incorporate the seasonings evenly.

Remove the bay leaves from the pot using a slotted spoon or tongs.

Ladle the soup into serving bowls and garnish generously with the chopped cilantro before serving.