Black Bean Soup for Women with Menopause

1 cup boiling water1 1/2 cups finely chopped onions3 minced garlic cloves,1/4 teaspoon cayenne pepper2 tablespoons vegetable oil1 teaspoon ground cumin1/3 cup water3 cups undrained chopped canned tomatoes.4 cups undrained cooked black beans.1/4 chopped fresh cilantroyogurt or sour cream (optional)

Cover the sun dried tomatoes with the boiling water in a small bowl. Saute the onions, garlic, and cayenne in the oil for about 5 minutes in a soup pot, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup water and the juice from the tomatoes. Add tomatoes. Cover and bring to boil. Lower the heat and simmer, for 5 minutes. Add the black beans and their liquid, continue simmering, stirring occasionally to prevent sticking.Drain and chop the softened sun-dried tomatoes, Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some tomato juice or water. Reheat gently.Serve each bowl of soup with a dollop of yogurt or sour cream.Per 8 oz. serving: 204 calories, 10.8 G. protein, 4.1 G. fat, 33.6 G. carbohydrate, 1 mg. cholesterol, 337 mg. sodium.