Black Bean Soup

Ingredients

1/4 - 1/2 cup olive oil	1 or 2 onions, chopped
3 cloves garlic, pressed	1/2 t cayenne pepper
1 t cumin	1 t salt
2 cans (14 oz) diced tomatoes, unsalted	1/3 cup sun-dried tomato bits
4 cups cooked black beans (2 15 oz cans)	1 cup water (or more as needed)

1/4 cup cilantro, chopped (fresh)

Directions

In a soup pot, saute the onions, garlic and cayenne in the oil for about 5 minutes, stirring frequently until the onions are translucent. Add the water, cumin, salt, tomatoes and black beans. Bring to a boil; reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally to prevent sticking. Stir in the cilantro and remove the soup from the heat.

Notes

From April 2001 Nutrition Action -- reprinted from the New American Diet Cookbook.