Black bean soup

This is a very delicious bean soup and so easy to make. I had some Jasmine rice in the refrigerator from another meal and added 1/3 cup of rice into the soup. The rice is a nice compliment to the soup because it's a grain and its flavor is not too strong, so it blends perfectly with the beans.

By the way, I cook my own beans. Here's my method, it's so simple:
1. If preferred soak 1 cup of beans overnight and the next morning drain, discarding soaking water.
2. Add water to about an inch from top of beans and boil gently 1 to 1 1/2 hrs. or until tender.
Ingredients
1/2 cup chopped red onion
2 tsp olive oil
1 tsp minced garlic
3/4 tsp oregano
3/4 tsp cumin
15 oz black beans, rinsed and drained
2 cups chicken broth
1 tbsp Mexican sour cream

Directions
1.In a large saucepan, combine onion, oil, garlic, oregano, cumin, and salt to taste. Cook, stirring, over medium heat until softened, about 3 minutes. Stir in beans and broth. Reduce heat to medium-low.
2.Cook, stirring occasionally, for 10 minutes. Mash some beans against side of pan. Serve sprinkled with Mexican sour cream and cilantro (optional).