1 teaspoon sherry vinegar. 1. Heat the oil in a soup pot over medium high. Add the onion, garlic, carrot, celery, cumin, and oregano and reduce the heat to medium.

Add the chopped cilantro, bay leaves, black beans, vinegar and sugar into the pot. Add about ¼-½ cup chicken stock to thin the soup a little to a soupier viscosity. Season with salt and pepper.