Wessel Best Recipes

1 1/2 T. olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, chopped finely (I used this VERY sparingly so I could feed it to kids!)
2 tomatoes peeled and chopped
2 15-ounce cans black beans
2 potatoes, pealed and diced
7 cups water
1 bouillon cube
1/2 c fresh cilantro, chopped
1 T cumin

2 T. lime juice
salt and pepper to taste
sour cream (I used fat free) as garnish with freshly chopped cilantro all around

1. Pour the olive oil into a good-sized soup pot and saute the onion for 2
minutes. Add the garlic, pepper, and tomatoes, and continue sauting for
another 2 minutes over medium heat, until it turns into a regular sauce.
Stir often.

2. Add the beans from their cans with their juice, potatoes, water,
bouillon. Bring the soup to a boil and then reduce the heat to low-medium.
Cook slowly, covered, for about 20 minutes.

3. Add the cilantro, cumin, lime juice, salt, pepper. Stir well and continue
cooking for another 10 minutes, turn off the heat, and let the soup rest,
covered, for 5 minutes. Serve hot and garnish each serving with a teaspoon
of sour cream in the center and freshly chopped cilantro around the sour
cream.

I figured this has about 3 points per serving (makes 6 servings). I love cilantro!