Soon it'll be cool enough for soup!

It’s rumored that summer is nearly over in Florida. Temperatures here could dip into the upper 70s in the next few days. (I know for many of you that summer is long gone and one or two of you may have already shoveled some snow in the last few weeks.) But until now, we’ve had little hint that summer might go away this year.
So, excited that I might be able to breathe out of doors soon, I began experimenting with some different sorts of soups.
I eat black beans quite often so I started there. The resulting soup is a collection of flavors and textures that I like. You might want to make it a bit spicier or less so. If you think the coconut milk is too sweet, use soy milk instead.
In France, the word “restaurant”, which means “something restorative” was used in the streets to describe an inexpensive soup that was described as an antidote to physical exhaustion, which was sold by vendors in the market. In 1765 a Parisian entrepreneur opened a shop that specialized in the soups. The store was called a “restaurant”.
This soup may not cure exhaustion, but it will warm you up and tantalize your taste buds.

Coconut Black Bean Soup

1 (15 ounce) can black beans
1/2 jalapeno pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 cup onion, minced
3 cloves garlic, minced
1 (14 ounce) can light coconut milk
1 (6 ounce) package frozen green peas
2 cups water
1 tablespoon fresh lime juice
· In a large saucepan, sauté onions, garlic, jalapeno, cayenne and cumin in olive oil just until the onion become soft and the garlic begins to brown (about a minute).
· Mix in the beans, coconut milk, peas and water.
· Bring to a boil, and then simmer over low heat for 10 minutes.
· Pour into a blender and puree, but leave it a bit rough. Return to the pan and stir in the lime juice.
· Serve with a bit of sour cream.

Vegan, unless you use dairy sour cream.