Soup/Black Bean
| A: | 1 onion, chopped |
| 6c garlic, sliced | |
| 1 jalapeno pepper, chopped | |
| 2t olive oil | |
| B: | 2T cumin, ground |
| 1t red pepper flakes | |
| C: | 1C chopped tomatoes |
| 1C dried black beans, soaked and cooked | |
| 2C vegetable broth | |
| D: | 1 red bell pepper, chopped |
| 3 stalks celery, sliced | |
| E: | 3T masa |
| 1/4C water | |
| F: | 1 lime, cut into 8 wedges |
| 4T cilantro, chopped | |
| 1/2C sour cream or yogurt | |
| 1. | Saute (A) until onions are translucent in a large saucepan. |
| 2. | Add (B), toasting for a minute or two. |
| 3. | Add (C) and simmer, covered, 15 minutes. Puree using immersion blender. |
| 4. | Add (D). Whisk to combine (E) and add. Simmer, covered for 20 minutes. |
| 5. | Serve with (F) to garnish. |
Servings: 8