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Quick black bean soup

Yield: 6 Servings

Ingredients:

• 1 1/2 c Dry black beans - rinsed and soaked - 6 hrs or overnight
• 1 sm Onion; diced
• 1 Garlic clove; finely chopped
• 1/2 Chipotle chile; minced -OR-
• 1 tb -Smoked Chile Salsa
• 16 oz Canned peeled tomatoes - chopped juice reserved
• 1/2 bn Cilantro

Instructions:

MMMMM-------------------------GARNISHES------------------------------ Sour cream Grated muenster cheese -=OR=- Monterey Jack cheese Chile pequins; -=OR=- other -Small dried Red Chiles DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft about 15 minutes; add the tomatoes and their juice the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender an hour or so. Occasionally give them a stir while they're cooking. When done taste for salt stir in the remaining cilantro and garnish as desired.

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