Puree of Black Bean Soup with Chili and Herb This is an incredible soup for people who love herbs and spices. It's got a real kick to it, so get ready for that one-two punch! Try garnishing with one of the salsa recipes for some extra zing. This soup is designed to be made in big batch and freezes well. Makes 14 servings
	Ingredients: 8 cups dried black beans (almost 3 1/4 pounds) 1/4 teaspoon cayenne pepper 1 1/2 teaspoon chili powder 2 1/2 quarts Vegetable Stock or water 1 teaspoon curry powder 1 teaspoon ground cumin 2 tablespoons chopped fresh oregano or 1 tablespoon dried 1 teaspoon paprika 1 teaspoon ground coriander 1 tablespoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 2 tablespoons minced shallots 1 tablespoon minced garlic Sea salt 1 1/2 cups finely chopped carrots 1/3 cup chopped fresh cilantro 2 cups minced onions Tofu Sour Cream for garnish, optional 1 cup finely chopped celery 5 tablespoons rice wine (mirin)
	Instructions: 1. Rinse the beans and soak them overnight in a pot with enough water to cover by 3 inches. Drain and rinse the beans the next day. Place in medium stockpot and add enough water to cover. Bring to a boil and simmer for 10 minutes. Reduce the heat and simmer for 50 minutes or until the beans are semisoft. Add water if necessary to keep the bottom from burning. Drain the beans and set aside. 2. Heat the vegetable stock in a medium stockpot. Add all the ingredients except for the black beans, salt, pepper, cilantro and garnish. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the beans, pepper and salt to taste. Continue to cook for 10 minutes. Remove from the heat and puree the mixture with an electric handheld blender or in a food processor. 3. Add the cilantro and serve with a dollop of Tofu Sour Cream, if desired.

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