Black Bean Soup

3 tablespoons olive oil
1 quart chicken stock, warmed
4 cans black beans, drained and rinsed
2 dried bay leaves
4 tablespoons chopped garlic
1 cup white onion diced
1 tablespoon ground cumin
1/4 cup rough chopped cilantro
Salt and pepper to taste
Sour cream and tortilla chips as garnish

In heavy medium saucepan, heat olive oil over medium high heat. Sweat onions and garlic until tender and translucent, approximately 3-5 minutes. Add black beans, cumin, bay leaf and stock. Allow to simmer on medium/low heat for 25-30 minutes. Insert stick blender, pulsing 2-3 times. Season to taste. Garnish with chopped cilantro, tortilla chips and sour cream.