Black Bean Soup

In my opinion, I am still working on this one.... It is very good, and very flavorful but something is missing! I hate to admit, but maybe part of it is that meat flavor that is the base of most black bean soups? Anything that meats can do, veggies can do better! So...let me know what you think and how I can improve this one so that it goes down in the record books!!

3 TBSP olive oil

2 medium onions, chopped

6 garlic cloves, minced or pressed

1 14.5 oz can of veggie broth (or I do roughly 2 cups with 2 bouillons)

1 1/2 cups canned, spicy diced tomatoes (you can also use fresh)

2 TBSP tomato paste

2 tsp Worcestershire sauce

1-2 TBSP chili powder

4 15oz cans of lack beans, drained but not rinsed

Kosher salt and fresh pepper

1 entire bunch of cilantro, chopped

juice of 1/2 a juicy lime

thinly sliced scallions

Sautee all the onions in olive oil until they are translucent. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, paste, Worcestershire, and chili powder. Stir in the beans, and turn the heat to high until it is bubbling/boiling. Adjust the heat so that the soup is bubbling gently and cook for 10 minutes. Your aim is for the liquid to reduce some, so use your judgement when 10 minutes needs to be 15 minutes, etc. Season. As it is cooking, pick off all the cilantro leaves from the bunch and chop coarsely. Add it to the soup once it has been cooking about 10 minutes and is even more thickened (5 minutes or so?). Season again for flavor and add your lime juice. Serve with tons of scallions!!