Directions

1. Heat oil in a large soup pot over medium heat.
2. Add an onion, carrots, and celery, and cook until soft, about 5-7 minutes.
3. Add garlic, basil, oregano, and chili powder and cook another 30-60 seconds until fragrant.
4. Add the beans, water, and bouillon cube and raise the heat to high and bring to a boil.
5. Turn the heat down to low and gently simmer about 2 hours until the beans are tender.
6. If you want a pureed soup, put 2 cups soup in a blender and put the top on, halfway (this will allow the steam to escape) and blend until smooth. Transfer to a large container. Repeat using the rest of the soup.
7. Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.

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