Southwestern Black Bean Soup

Qty Measure Ingredient
------------------------------------------------------------
1 Pound Dried Black beans, Soaked
5 Quart vegetable stock or water
sachet 2 Bay leaf, 1/2 tsp Dried thyme, 10 cracked peppercorns
1 Tbl. Canola oil
4 Ounce Onion, diced
2 cloves Garlic
1 Ounce anahiem chiles
1 Tbl. Jalapeno or serrano, minced
1 tsp Cumin
1 tsp Coriander
1 tsp Dried oregano
TT Salt and pepper

Instructions:
1. Combine the beans and stock or water in a medium stock pot and bring to a simmer. Add the sachet.

2. Saute the onion, garlic and chile in the oil. Add to the stock pot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup,  uncovered, Approximately 2-3 hours. The beans should be very soft, just beginning to fall apart. Add additional water stock if necessary.

5. Puree about half of the soup, then stir it back into the remaining soup. Season to taste with salt and pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.