Soup/Black Bean
| A: | 1/2 onion, diced |
| 2c garlic, minced | |
| 1t canola oil | |
| B: | 2T cumin, ground |
| red pepper flakes | |
| C: | 1C chopped tomatoes |
| 1C dried black beans, soaked and cooked | |
| 2C vegetable broth | |
| D: | 1t lime juice |
| 4T cilantro, chopped | |
| 1. | Saute (A) until translucent in a large saucepan. |
| 2. | Add (B), roast cumin. |
| 3. | Add (C) and simmer, covered, 15 minutes. Puree using immersion blender. |
| 3. | Add (D), garnish with sour cream, and serve. |
Servings: 4