Black Bean Soup

• 1 Tbs. vegetable or canola oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 1 bay leaf, fresh or dried
• 1 Tsp. ground coriander
• 1.5 Tsp. cumin
• Coarse salt, to taste
• 2 cans black beans, drained and rinsed
• 1 can (14.5 Oz) vegetable or chicken broth
• 1 can (14.5 Oz) crushed tomatoes
• 1/2 cup masa mixed thoroughly in 4 Oz. cold water
• 4 scallions, sliced thinly on an angle
• Tortilla chips for garnish

Sour Cream Sauce Ingredients:

• 8 Oz. sour cream/yogurt; Greek style yogurt from Trader Joe's works great.
• 1 – 2 Oz. cayenne pepper sauce/hot sauce
• Handful fresh cilantro

Soup Instructions:

• Heat oil in a deep pot over medium to medium-high heat
• Add onion, garlic, jalapeños, and bay leaf
• Season with coriander, cumin, and a little salt.
• Add beans, crushed tomatoes, and broth and bring to a boil.
• Reduce heat and simmer, 5 Min.
• Add masa-water mix; while stirring, pour mix in a slow, steady stream.
• Serve in bowls topped with fresh scallions with tortilla chips on the side, for dipping.

For Sour Cream Sauce:

• Combine sour cream, cayenne pepper sauce, and cilantro in a food processor and pulse-grind into a smooth sauce.
• Place a dollop of the sauce on top of the soup in the center of the bowl, garnish with a bit of cilantro or mint.