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Categories:
tomatoes boiling water onions garlic pepper vegetable oil cumin water tomatoes black beans fresh cilantro sour cream
Viewed: 98 - Published at: 3 years agoIngredients
- 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
Method
- 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.
