Ounce for ounce, oregano is one of the world’s most antioxidant-dense foods, according to a 2003 report in The Journal of Nutrition.

• 1 medium onion, diced
• 1 small red bell pepper, diced (Do you still have any frozen red pepper's from last year's CSA shares like I do in the freezer?)
• 1/2 cup of cooking greens (like kale, collards, or pea shoots) chopped small
• 6 cloves garlic, peeled and sliced
• 6 cups cooked black beans, divided
• 2 Tbs. white wine vinegar
• 1 Tbs. ground cumin
• 1 Tbs. fresh oregano leaves
• 1 bay leaf
• ½ tsp. salt
• Diced red onion and green bell pepper for garnish

1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
2. Return m