Black Bean Soup With Cumin And Coriander

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This was printed in the montreal gazette and can be found in deborah madison's vegetable soups. i think i'll try it some time soon.

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Steps

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Heat oil in medium heavy frying pan over medium high heat and cook onion , carrots , celery , green pepper , garlic , and coriander stems until onion begins to soften.

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Season with salt , cumin , parika , bay leaves , and cayenne.

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Lower heat and cook ten minutes more , stirring occasionally and taking care paprika and cayenne do not burn.

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Add water and continue to cook until onion is soft , about eight minutes.

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Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat , stirring occasionally , for about 15 minutes.

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In a cup , combine sour cream , lime juice , and remaining chopped coriander leaves.

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Serve soup hot in heated bowls , topping each serving with sour cream mixture.

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Ingredients

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olive oil, onion, carrots, celery ribs, green bell pepper, garlic cloves, fresh coriander, salt, cumin, paprika, bay leaves, cayenne, water, black beans, sour cream, lime, juice of