this is based off of the Rancho Gordo cookbook recipe. A tasty, versatile bean soup that performs well as a vegetarian, low carb meal. *shudder* I hate to think in dieting terms. Please disregard the last sentence if you are health-food adverse like I am.

• 6 garlic cloves, unpeeled
• 2 T olive oil
• 4 whole fresh or canned plum tomatoes with juice
• salt
• 1/2 # black velentine or black beans cooked with reserved broth
• 1/2 medium yellow or white onion, chopped
• 1 japaeño pepper, chopped
• 1 medium carrot, peeled and chopped
• 1.5 t cumin seeds, toasted and ground
• 1 t dried oregano
• 1/2 t cayenne pepper
• freshly ground pepper
• sour cream for garnish
• 1 avocado
• fresh cilantro leaves

1. Cook 1# of beans with water, 1t cumin seeds, a twist of black pepper, 3 t olive oil and 2 bay leaf. Cook for 30 minutes in pressure cooker. Keep in broth.
2. in a medium, heavy skillet over medium-high heat warm the 2 T olive oil
3. add onion, chile, carrot, ginger and saute until fragrant and begin to carmelize about 10 min
4. add tomatoes and chop them up with the spoon/spatula you are using
5. add cooked vegetables, cumin, oregano, caynne and beans with broth
6. season with salt and pepper to taste
7. bring to a simmer over medium low heat and cook until vegetables are soft and flavors blended, about 15 minutes.
8. Let soup cool slightly.
9. Slice up avocado
10. Transfer about half the soup to a blender and blend until smooth.
11. Return soup to pot, stir and adjust sseasonings.
12. Ladel into warm bowls and garnish with sour cream, avocado slices and cilantro.