Sheila'S Black Bean Soup - cooking recipe

Ingredients

10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups onions, finely chopped
3 garlic cloves, minced
1 jalapeno pepper, seeds & membrane removed, minced
2 tablespoons vegetable oil
1 teaspoon cumin
1/3 cup water
1 (28 ounce) can tomatoes (I like to give them a quick zap in the food processor to get rid of the chunks...your preference.)
2 (16 ounce) cans black beans, undrained
1/4 cup fresh cilantro, chopped
sour cream

Preparation

Cover the sundried tomatoes with the boiling water and set aside.
In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
Add the cumin, 1/3 cup water and tomatoes.
(Break up large chunks if you haven't already zapped them.).
Bring to a boil.
Cover and simmer over low heat for 5 minute.
Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
Drain and chop the sundried tomatoes and add to soup.
Cook 5-10 minutes longer.
Stir in cilantro and remove from heat.
Puree half the soup in food processor or blender and return to pot.
If soup is too thick, add some water or tomato juice if you prefer.
Serve with a dollop of sour cream.