Taste of Life: Black Bean Soup with Jalapeno Cream By Hillary Gallagher Black Bean Soup Ingredients-1 lb. black beans-3.5 quarts chicken stock or low-sodium broth-1.5 lbs. tomatoes, peeled, seeded, and diced-3 teaspoons ground cumin-3 tablespoons cilantro, roughly chopped- cup red, yellow, orange and/or green peppers, chopped-1 jalapeo, minced-2 teaspoons garlic, minced-2 tablespoons olive oil-1-2 tablespoons sherry vinegar-Kosher salt and black pepper to taste Jalapeo Cream Ingredients-1 cup sour cream-2 jalapeos, minced-2 tablespoons cilantro leaves, choppedBlack Bean Soup Procedure-Soak the beans overnight or for at least 4 hours. -Drain, and put the beans in a pot with chicken stock (water for vegetarians). -Simmer the beans for 1 hour, uncovered. -Stir in the tomatoes and cumin, and cook for another half hour.-Check the beans for doneness. When about cooked, add 1 or 2 tablespoons of kosher salt. -While the beans are cooking, saut the onions in the olive oil until translucent. -Add the bell peppers and jalapeo, and continue to saut for 5 minutes.-Add the garlic, and saut for another 2 minutes. -Add the sauted peppers and onions to the soup with the vinegar. -Check the soup for seasoning, and add more salt and pepper as needed. -The soup is done when the beans are soft.-For a thicker soup, push some of the beans against the pot with a wooden spoon. -Stir in the cilantro leaves, and top with *jalapeo sour cream.*Jalapeo Sour Cream Procedure-Combine all ingredients in a bowl.