Southwestern Black Bean Soup With Jalapeño Cream

• 1 lb black beans
• 6 C beef broth
• two 14-16 oz cans chopped tomatoes including the juice
• 2 tsp ground cumin
• 2/3 C sour cream or plain yogurt
• 2-4 fresh or pickled jalapeno peppers, minced
• 3 Tbs minced fresh coriander leaves plus whole leaves for garnish
• 1/2 C chopped red onion

1. soak beans in cold water to cover by 2" for 1 hour and drain them.
2. In a heavy kettle combine beans with 8 cups water and the broth and bring to a boil. Stir occasionally and the simmer, uncovered, for 1 hour Stir in the tomatoes with juice and the cumin and simmer for an additional 1 1/2 hours, uncovered or until the beans are soft. Cool for 15 minutes and then puree in batches. Bring it to a simmer and add salt and pepper to taste.
3. The soup may be made 4 days in advance,cooled completely and kept covered and chilled
4. In a small bowl whisk together the sour cream,minced cilantro and the jalapenos. Ladle soup into bowlsand garnish with chopped onion, jalapeno cream and whole cilantro leaves

black beans, beef broth, tomatoes including, ground cumin, sour cream, peppers, fresh coriander, red onion

Taken from www.epicurious.com/recipes/member/views/southwestern-black-bean-soup-with-jalapeno-cream-51173201 (may not work)