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.