Southwestern vegetarian black bean soup - Astray Recipes

Ingredients

• 1 pounds Dried black beans
• ½ cup Water
• ½ ounce Chipotle pepper, dried
• 2 tablespoons Vegetable oil
• 1½ cup Onion, chopped
• ¾ cup Carrot, chopped
• ¾ cup Celery, chopped
• ¾ cup Green bell pepper, chopped
• ¾ cup Red bell pepper, chopped
• 2 Cloves garlic, minced
• 3½ cup Vegetable broth, canned
• 1 cup Cooking sherry
• 2 tablespoons Ground cumin
• 1 tablespoon Chili powder
• 1 tablespoon Dried oregano
• 2 tablespoons Honey
• ½ teaspoon Salt
• ½ teaspoon Ground cinnamon
• ⅛ teaspoon Pepper
• 29 ounces Tomatoes, canned, diced, undrained
• 1 Bay leaf
• 7 tablespoons Fat-free sour cream
• Cilantro sprigs (optional)