Black Bean Soup is Not Very Photogenic

I had been wanting to make a black bean soup from scratch for a while when I happened across this recipe in the San Diego Union Tribune.  The recipe is by Jeanne Jones and I was able to track it down on her website as well: http://jeannejones.com/selectedRec.php?recipe=98

Ingredients

So far I have made this recipe two times.  The first time I left out sherry because I didn't have any and didn't want to buy it just for one Tbsp.  The second time I made the soup I also ended up leaving out garlic and sun dried tomatoes because I had run out of both and didn't feel like going back to the store.  Both times the soup came out fine.  Also I didn't have a mortar and pestle to crush the dried oregano, so I just crushed it up using my fingers.

For this soup you have to plan ahead because the beans must soak in water overnight.

These are the beans the next day after soaking:

Drain the beans.  Then add chicken broth and lemon wedge and simmer for 1 hour.

While bean simmer chop the veggies.

Cook the onion, garlic, jalapeno, cumin and chili powder on low heat for 10-15 min.

After the beans have simmered 1 hour add in the onion mixture and cook for another 15 min.

Then take 2 cups of the soup and puree until smooth.  Add back into the pot.

Garnish with sour cream and green onions.

• 8 ounces (1 1/4 cups) dried black beans, soaked overnight
• 4 cups defatted chicken stock
• 1 thick slice of lemon
• 1 medium onion, fiinely chopped (1 1/2 cups)
• 2 garlic cloves, finely chopped (2 teaspoons)
• 2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1/2 jalapeno pepper, seeded and minced (2 teaspoons)
• 1/4 cup chopped sun-dried tomatoes
• 3/4 teaspoon salt (omit if using salted stock)
• 1/2 teaspoon dried oregano, crushed with a mortar and pestle
• 1 tablespoon sherry, or to taste
• 6 tablespoons light sour cream
• 1 tablespoon chopped fresh chives

Preparation:

1. Drain the beans and put them in a heavy pot. Add the stock and lemon slice and bring to a boil. Reduce the heat and simmer, covered, for 1 hour, or until the beans are tender.
2. While the beans are cooking, combine the onion, garlic, chili powder, cumin, and jalapeno and cook, covered, over very low heat until the onion is soft and translucent, about 10 to 15 minutes.
3. When the beans are tender, remove the lemon slice and add the onion mixture, sun-dried tomatoes, salt, and oregano, and cook for 15 more minutes. Remove 2 cups of the bean mixture and puree in a blender or food processor. Return the puree to the pot, add the sherry, and mix well.
4. To serve, ladle 1 cup of soup into each of six soup bowls. Garnish with 1 tablespoon sour cream and a sprinkling of chopped chives.

NOTE: