Title: Quick Black Bean Soup
Categories: Soup Vegetarian
Yield: 6 Servings

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
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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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