Soup: Black Bean Soup

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Lightly adapted from "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette

I think the great appeal of this soup for me lies in large part in the generous quantities of cumin and cilantro-- two of my favorite flavors.

    1/3 c. olive oil
    1 large onion, finely chopped
    4 garlic cloves, minced
    1 jalapeño, seeded and finely chopped
    1 15 oz. can diced tomatoes, liquid reserved
    2 15 oz. cans black beans
    2 medium boiling potatoes (such as red or Yukon Gold), scrubbed and cut into 1/2" dice
    3 c. vegetable broth
    1/2 c. cilantro, minced
    2 Tbs. ground cumin
    2 Tbs. lime juice
    salt, pepper
    sour cream and hot sauce to garnish (optional)

1. Heat oil in a 8 quart soup pot over medium high heat.  Add onions and sauté until softened and beginning to turn golden.  Add garlic, jalapeño and the tomatoes without their liquid.  Continue to sauté until vegetables are tender.
2.  Add the beans with their liquid, the tomato liquid, potatoes and broth to the pot.  Bring to a boil, then reduce the heat to medium low and simmer, covered, for about 20 minutes.
3. Add cilantro, cumin, lime juice and salt and pepper to taste.  Garnish individual portions with a dollop of sour cream and several dashes of hot sauce if desired.