Southwestern Vegetarian Black Bean Soup

Ingredients

• 1  bay leaf 
• 29 ounce tomatoes diced undrained canned
• 0.8 cup carrots chopped
• 0.8 cup celery chopped
• 1 tablespoon chili powder 
• 1 pound black beans dried
• 0.5 ounce chipotle chile dried
• 1 cup cooking sherry dry
• 2  garlic cloves minced
• 0.8 cup bell pepper green chopped
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons ground cumin 
• 2 tablespoons honey 
• 7 tablespoons nonfat cream sour
• 1.5 cups onion chopped
• 1 tablespoon oregano dried
• 0.1 teaspoon pepper 
• 0.8 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 3.5 cups vegetable broth canned
• 2 tablespoons vegetable oil 
• 0.5 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ladle
• blender
• slotted spoon
• dutch oven
• colander

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Drain beans in a colander; set aside.
4. Combine 1/2 cup water and chile in a small saucepan; bring to a boil.
5. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened.
6. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.
7. Heat oil in a Dutch oven over medium-high heat.
8. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes.
9. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf.
10. Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside.
11. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan, and stir in 4 cups of the bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream, and garnish with cilantro, if desired.
12. Serve with remaining chile puree, if desired.