Black Bean Soup

1 tbs. cumin seed

1 tbs. oregano

2 tbs. oil

1 14 oz. can diced tomatoes

1 chopped green pepper

4 minced garlic cloves

2 tsp. salt

2 tsp paprika

1 chopped canned chipotle

1 tbs. chili powder

½ tsp cayenne pepper

1 lb. dried black beans, washed and drained

1 bay leaf

10 c. water

¼ c. chopped cilantro

1 lb. shredded muenster cheese or Mexican blend

1 ½ c. sour cream

In small skillet over med heat, toast cumin seed and oregano until fragrant-do not burn. Remove from heat and set aside.

In dutch oven, sauté onion in oil until tender. Add tomatoes, green pepper, garlic, slat, paprika, chilies and powder, pepper and toasted cumin and oregano. Simmer 15 min. to blend flavors. Add beans, bay leaf, and 10 c. water. Bring to a boil, reduce heat, cover, and simmer for 1 ½-2 hours, until beans are tender.

Discard bay leaf-stir in chopped cilantro. To serve, sprinkle some cheese in a bowl, ladle hot soup over the cheese, and top with sour cream and a sprinkle of cilantro.