and the bay leaves, increase the heat to high, and bring to
a boil. Reduce to a bare simmer, cover, and cook for 15
minutes.
- Discard the bay leaves. Use an immersion blender to
roughly puree some of the beans until the desired
consistency is reached. Alternatively, transfer 2 cups of
the soup to a blender or food processor and process until
smooth, starting on low speed and gradually increasing to
high, then return to the soup and stir to combine. Season
to taste with salt.
- Ladle the soup into serving bowls and serve, with
cilantro leaves, sour cream, diced avocado, and/or diced
red onion if desired.
