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| Southwestern Vegetarian Black Bean Soup Recipe |
Category: Beans
Rating:
N/A
Servings: 7
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Ingredients
1 lb dried black beans
1/2 cup water
1/2 oz chipotle pepper, dried
2 tablespoon vegetable oil
1 1/2 cup onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
2 cloves garlic, minced
3 1/2 cup vegetable broth, canned
1 cup cooking sherry
2 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon pepper
29 oz tomatoes, canned, diced, undrained
1 bay leaf
7 tablespoon fat-free sour cream
1 cilantro sprigs (optional)
Cooking Directions:
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
Combine 1/2 c water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 2 hours. Discard bay leaf.
Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan and stir in 4 cups of bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.
Yield 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream).
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller on May 13, 1997
soups&ste,beans
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