1. Heat the oil in a deep pot (I use a pressure cooker) and start sautéing the onions. After a few minutes, add the garlic, mix, and then add the tomato and spices.
2. Add 10 cups of water (depending on the size of your pot), the drained beans, and the cilantro, and bring to a boil.
3. Mix every 20 minutes or so until soft. Taste for salt and pepper and then add the chopped Swiss chard leaves. Cook for another 10 to 15 minutes.
If you use a pressure cooker, time it for 35 minutes after it has come to a boil. If the soup is too thick, add more water.
Variation: For a meat version: In advance, cook a turkey neck, clean it, and add to the soup in the beginning. You may also add beef marrow bones or beef goulash when sautéing the onions.