Step 1

Heat a large saucepan over medium heat. Add oil to the pan; swirl to coat. Add onion and bell pepper. Cook 3 minutes, stirring occasionally.

Step 2

Stir in oregano, garlic, cumin, chili powder, and salt. Cook for 30 seconds.

Step 3

Stir in stock and beans. Bring to a boil; reduce heat, and simmer 10-20 minutes on low heat.

Step 4

Mash the beans in the pot with a potato masher until the soup has a nice, chunky consistency.