Black Bean Soup

2 tablespoons Goya Extra Virgin Olive Oil

1 teaspoon Goya Ground Cumin

1 teaspoon Goya Minced Garlic

1 teaspoon Goya Oregano Leaf

1 packet Sazon Goya Natural and Complete

2 tablespoons Goya Golden Cooking Wine

2 (15.5 ounce) cans Goya Black Beans, undrained

2 Goya Bay Leaves

1 teaspoon brown sugar

1 teaspoon Goya White Distilled Vinegar

Goya Adobo with Pepper, to taste

Finely chopped white onions

1 tablespoon Fresh cilantro leaves

Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.

Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.