This great vegetarian soup is adapted from the Moosewood Cookbook by my friend, Liz.
10 sun-dried tomatoes
1 medium onion, minced
3 garlic cloves, minced
2 tsp. chili powder
2 Tbsp. vegetable oil
1/3 cup water
3 cups undrained canned tomatoes (28-oz. can)
4 cups undrained cooked black beans (two 16-oz. cans)
1/4 cup chopped fresh cilantro
Place the sun-dried tomatoes in a small bowl, cover them with the boiling water, and allow them to soak. In a large pot, saute the onions, garlic, and chili powder in the oil until the onions are translucent (about 5 minutes). Add the 1/3 cup water and the
juice from the tomatoes. Chop the tomatoes and add them to the pot. Cover the pot and bring mixture to a boil. Lower the heat and simmer with lid on for 5 minutes. Add the black beans and their liquid and continue to simmer, stirring occasionally.
Drain and chop the sun-dried tomatoes, then add them to the pot. Cook for another 5 - 10 minutes, until the onions are tender. Stir in the cilantro and remove soup from heat. Allow soup to cool, then puree a portion of the soup in a blender or food processor.
Reheat soup before serving, and top with sour cream if desired.
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