Sheila's Black Bean Soup

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 10 sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1 1/2 cups onions, finely chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeds & membrane removed, minced
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1/3 cup water
• 1 (28 ounce) can tomatoes (i like to give them a quick zap in the food processor to get rid of the chunks...your preference.)
• 2 (16 ounce) cans black beans, undrained
• 1/4 cup fresh cilantro, chopped
• sour cream

Recipe

• 1 cover the sundried tomatoes with the boiling water and set aside.
• 2 in a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
• 3 add the cumin, 1/3 cup water and tomatoes.
• 4 (break up large chunks if you haven't already zapped them.).
• 5 bring to a boil.
• 6 cover and simmer over low heat for 5 minute.
• 7 add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
• 8 drain and chop the sundried tomatoes and add to soup.
• 9 cook 5-10 minutes longer.
• 10 stir in cilantro and remove from heat.
• 11 puree half the soup in food processor or blender and return to pot.
• 12 if soup is too thick, add some water or tomato juice if you prefer.
• 13 serve with a dollop of sour cream.