Spicy Black Bean Soup by Tanjie

I made this for dinner last night and I thought it was delicious. Hubby thought it was a little bland but he thinks everything is bland. It came from "Everyday Food" by Martha Stewart cookbook.

(If you are using canned beans skip step 1)

1 lb black beans, soaked overnight and drained (or 3 cans black beans with 3 cups of water)
2 lrg yellow onions, diced small
2 jalapenos, minced
1 tbls olive oil
4 garlic cloves, minced
salt and ground pepper
2 tsp ground cumin
1-3/4 cups low sodium veg. broth
1 tbls cornstarch
2 tbls fresh lime juice (from 2 limes)
diced avocado, diced onion, cilantro, low fat plain yogurt or sour cream, and tortilla strips for serving.

1. In med. saucepan, cover beans with cold water by 2 inches Ad one quarter each of onions and jalapenos and bring to a bl over night. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 min.
2. In a large heavy pot, heat oil over med. high. Add garlic and remaining onions, season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10min. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 min.
3. Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1 to 2 min. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt or sour cream and tortilla strips.

For tortillas strips just cut corn tortillas in strips, toss with some olive oil and bake at 350 degrees for about 10 min. or until crispy.