Black Bean And Tomato Soup

• 1/8 cup vegatable oil
• 1/2 medium onion, chopped
• 1/8 cup garlic, large minced
• 1/2 jalapeno pepper, seeded and finely minced
• 1 cup white wine
• 1/8 cup tomato paste
• 1/2 tbs salt
• 1/2 tbs cumin
• 1/2 tsp cayenne pepper
• 1 tbs chili powder
• 2 cups water
• 3 cups black beans, soaked in water then drained
• 1.5 large tomatoes, diced
• Garnish: cilantro, scallions (and sour cream or creme fraiche if you like)

1. 1. In large, heavy pot, saute onions, garlic and jalapenos in oil over medium-high heat until onions are soft, about 5 minutes.
2. 2. Add wine and simmer about 5 minutes, stirring occasionally to loosen bits from bottom of pan.
3. 3. Add all remaining ingredients (except garnishes) and simmer for 1 to 2 hours.
4. 4. Puree 3/4 of the soup in food processor, leaving out 1/4 of the chunky part. Combine and re-heat in pot.
5. 5. Ladle into bowls and add garnishes.

vegatable oil, onion, garlic, pepper, white wine, tomato paste, salt, cumin, cayenne pepper, chili powder, water, black beans, tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/black-bean-and-tomato-soup-1261707 (may not work)