4-quart dutch oven, heat oil over medium heat. cook 1 cup chopped onion and the garlic in the oil 4 to 6 minutes, stirring occasionally, until onion is tender.
stir in remaining ingredients. heat to boiling. boil 2 minutes; reduce heat, cover and simmer about 2 hours or until beans are tender.
serve soup topped with chopped eggs and/or onions. 