Heat your oil in a large soup pot over medium heat
Dice your yellow onion and add to your soup pot. Cook for 5 minutes until it starts to go translucent.
Add in your minced garlic cloves to the yellow onion. Cook for another 5 minutes.
Sprinkle in your cumin, oregano and salt. Cook for 2 minutes to incorporate the flavours.
While your veggies and spices are cooking, dissolve the 2 veggie broth cubes into a cup of hot water. Add this to your soup pot.
Now add an additional 5 cups of water. Pro tip-if you want your soup to cook faster add hot water.
Add in your 4 cups (2 cans) of black beans and 1 cup of canned tomatoes.
Bring this up to a simmer.
Now take 2-3 cups of your soup and move it to the blender. Process until smooth then add it back to the rest of your soup. This will help thicken your soup and add to the depth of flavour.
Now add in your frozen corn and allow your soup to cook for an additional 5 minutes. While your soup is cooking, dice your fresh tomatoes.
Remove your soup from the heat and stir in your fresh tomatoes. This adds great texture and a fresh flavour to your soup.
Divide your soup into bowls and garnish with some cashew sour cream, green onions, cilantro and a hit of fresh squeezed lime juice. If you are brave, kick up the heat with some Tabasco, red chili flakes or jalapeno!