INGREDIENTS

INSTRUCTIONS

In a small bowl, cover the sun-dried tomatoes with the boiling water
and set aside. In a soup pot, saute' the onions, garlic, and chile or
cayenne in the oil for about 5 minutes, stirring frequently, until  the
onions are translucent. Add the cumin, 1/3 cup water, and the  juice
from the tomatoes. Break up the tomatoes by squeezing them into  the
soup pot, or chop them coarsely right in the can and add them to  the
pot. Cover and bring to a boil. lower the heat and simmer;  covered,
for 5 minutes. Add the black beans and their liquid, and  continue to
simmer, stirring occasionally to prevent sticking. Drain  and chop the
softened sun-dried tomatoes. Add them to the soup and  cook for 5 to 10
minutes longer, until the onions are tender. Stir in  the cilantro and
remove the soup from the heat. Puree half of the  soup in a blender or
food processor and return it to the pot. If the  soup is too thick, add
some water or tomato juice. Reheat gently.  Serve each bowl of soup
with a dollop of yogurt or sour cream.  Source: Moosewoor Restaurant
Cooks at Home Adapted for MasterCook by  Brenda Adams
<adamsfmle@sprintmail.com>; mc 5/14/97  Recipe by: Moosewood Restaurant
Cooks at Home Posted to MC-Recipe  Digest V1 #612 by Badams
<adamsfmle@sprintmail.com> on May 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 674
Calories From Fat: 356
Total Fat: 42.2g
Cholesterol: 0mg
Sodium: 556.8mg
Potassium: 1319.6mg
Carbohydrates: 65.1g
Fiber: 16g
Sugar: 18.5g
Protein: 18.6g