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Black Bean Soup
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1 1/2 red onions
1 tsp. garlic
1/4 c. cilantro leaves
1 lb. pkg. black beans (soaked 24
hours)
1 tsp. oregano
1 bay leaf
20 oz. can tomatoes, chopped
1/4 to 1/2 c. cilantro leaves
Just before serving, add to soup pot 2 tablespoons lemon juice and 2 tablespoons rice vinegar. To thicken mash some of the beans. Serve over rice, if desired. Top with a spoon of sour cream and (or) cheddar cheese.
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