Black Bean Soup - cooking recipe

Ingredients

10 sun-dried tomatoes (not packed in oil)
1 c. boiling water
1 1/2 c. finely chopped onions
3 garlic cloves, minced
1/4 tsp. cayenne
2 Tbsp. vegetable oil
1 tsp. ground cumin
1/3 c. water
3 c. undrained, canned tomatoes (28 oz.)
4 c. undrained, cooked black beans (two 16 oz. cans)
1/4 c. chopped, fresh cilantro
additional water or tomato sauce

Preparation

In small bowl, cover dried tomatoes with boiling water and set aside.
Saute onions, garlic and cayenne in oil for 5 minutes.
Add cumin, 1/3 cup water and chopped, canned tomatoes.
Add to pan (with juice).
Cover and bring to boil.
Lower heat, simmer uncovered, for 5 minutes.
Add beans and water, simmer and stir occasionally.
Drain and chop softened sun-dried tomatoes.
Add to soup and cook for 5 to 10 minutes.
Stir in the cilantro and remove from heat.
Puree 1/2 of the soup in blender.
Return to pan.
If soup is too thick, add water or tomato juice.
Reheat slowly.