Black Bean Soup with Sun-Dried Tomatoes

Inspired by Going Wild In the Kitchen, by Leslie Cerier (Square One Publishers, 2005).
Simple Solution
Here is a hearty peasant soup that makes a complete meal when served with a crisp salad and some warm corn tortillas or taco chips. Substantial, filled with good-for-you garlic, veggies, and black beans, this soup is low in fat, rich in vitamins, antioxidants, protein, fiber, and flavors but beautifully inexpensive to make.
Warming and nutritious: simmer a pot of this soup tonight for your budget, your taste-buds, and your good health!
INGREDIENTS
4 cups water
1 cup black beans, soaked overnight, rinsed and drained
4 bay leaves
1 tablespoon olive oil
2 teaspoons cumin seeds
3 cloves garlic, sliced
1 1/4 cups chopped onions
1 cup chopped carrots
1 1/3 cups cauliflower florets
1 cup chopped red bell pepper
1/2 cup sun-dried tomatoes
1/3 cup chopped fresh cilantro
Sea salt to taste
1. In a large soup pot, bring water, beans, and bay leaves to a boil, then reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
2. In a medium-sized skillet over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Saute, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
3. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Continue to simmer for around 20 minutes, until the cauliflower is tender. Stir in cilantro and salt to taste.
4. Serve hot.
Serves 4 to 6.