Title: Quick black bean soup
 Categories: Soups, Vegetarian
      Yield: 6 servings
 
  1 1/2 c  Dry black beans
           - rinsed and soaked
           - 6 hrs or overnight
      1 sm Onion; diced
      1    Garlic clove; finely chopped
    1/2    Chipotle chile; minced -OR-
      1 tb -Smoked Chile Salsa
     16 oz Canned peeled tomatoes
           - chopped, juice reserved
    1/2 bn Cilantro

MMMMM-------------------------GARNISHES------------------------------
           Sour cream
           Grated muenster cheese
           -=OR=- Monterey Jack cheese
           Chile pequins; -=OR=- other
           -Small dried Red Chiles
 
  DRAIN THE BEANS and put them in a soup pot with enough cold water to
  cover by a couple of inches. Bring to a boil and skim off the foam
  that rises to the surface; then add the onions and the garlic. Lower
  the heat and cook until the onions are soft, about 15 minutes; add
  the tomatoes and their juice, the pureed chiles and half the cilantro
  and lightly salt. Simmer until the beans are tender, an hour or so.
  Occasionally give them a stir while they're cooking. When done, taste
  for salt, stir in the remaining cilantro and garnish as desired.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK