Instructions: Here is a great black bean soup. (Ive tried many and this makes a hit with the most people. Those that dont like jalapeno just dont put the jalapeno cream on top. It is still wonderful.)[Kay]

Serves 6-8 main course or 8-10 first course

Prep. tip. You can prepare the soup up to 4 days in advance and store it, covered , in the refrigerator. Or you can freeze it. The jalapeno cream can be prepare 1 or 2 days ahead.

Serving suggestions: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado.

1. Drain the beans, and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.

2. Stir in the tomatoes with their juice, and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1/2 hours, since the timing depends on dryness or age of the beans.)

3. Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go.

4. Season the soup with the salt and pepper. Bring soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stiffing it often, until the desired consistency is reached.

5. To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley and cilantro. Serve a dollop of the cream atop each bowl of soup.. If you wish add the other garnishes. (Red onion and avocado.)

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