Instructions
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
In a soup pot, saute the onions, garlic, and chili in
the oil for about 5 minutes. Add the cumin, 1/3 cup water, and the juice from the tomatoes. Break up the tomatoes 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 occasionally. Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10
minutes longer.
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. Serve with a dollop of yogurt or sour cream.
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