Black Bean Soup

INGREDIENTS
10 Sun-dried tomatoes (not packed in oil)
1 cup boiling water
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1 1/2 cups finely chopped onions
3 garlic cloves, minced or pressed
1 jalapeno chile minced (or 1/4 tsp cayenne)
2 T vegetable oil
1 tsp ground cumin
1/3 cup water
3 cups undrained canned tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16 ounce cans)
1/4 cup chopped fresh cilantro
additional water or tomato juice
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yogurt or sour cream

PREPARATION
In a small bowl, cover the sun-dried tomatotes with the boiling water and set aside
In a soup pot, saute the onions, garlic and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup water and the juice from the tomatoes. Break up the tomatores by sqeezing them into the soup pot, or chop them coursely right in the can and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occassionally to prevent sticking.

Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5-10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt of sour cream.

PER 8 oz serving 204 calories
From Moosewood Restaurant Cooks at Home

This recipe is so good, that it's replaced regular "chili" in our fall/winter line up. As leftovers, it's the perfect lunchable. Tasty and satisfying.