Black Bean Soup

I'm just working out this week's meal plan and I wanted to share one of my favorite vegetarian recipes.  This recipe was given to me by a nutritionist in Kodiak.  When my husband was sick with Ulcerative Colitis we had to change lots of things about our diet. He could have poultry, but no meat.  I had been a vegetarian for years before we met so meatless meals are fun for me.  He really likes things that are filling and flavorful and this soup fits the bill.  Even though we are no longer a meat free family, this is still a regular meal for us.  I hope you enjoy it too!    


Black Bean Soup
10 sun dried tomatoes (not packed in oil)
1 c. Boiling water
1 1/2 c finely chopped onions
3 garlic cloves minced
1 jalapeno chile minced or 1/4 tsp cayenne
2 Tbs olive oil
1 tsp cumin
1/3 c. water
3 c. undrained canned tomatoes (28 oz can)
4 c. undrained cooked black beans (2 16 oz cans) (or dried- soaked then cooked)
1/4 c. fresh cilantro chopped
additional water or tomato juice
yogurt or sour cream to garnish

-cover sun dried tomatoes with boiling water and set aside
-in pot, saute onions, garlic, and chile or cayenne in the oil for about 5 min, stirring frequently.
-add cumin, 1/3 c. of water
-add canned tomatoes to the pot
-cover and bring to a boil
--lower heat and simmer covered for 5 min.
-add black beans and their liquid and continue to simmer stirring occasionally to prevent sticking
-drain and chop sun dried tomatoes
-add to soup and cook for 5-10 min
-stir in cilantro and remove from heat
-puree half of the soup and return it to the pot
-if the soup is to thick add some water or tomato juice
-reheat