soup?

[Guest guest]

Does anyone have a good black bean soup recipe (preferably one they you've

actually made before)?

Thanks,

Ali

Ps- I think list is great!

[Guest guest]

This is the BEST black bean soup IMHO. Don't leave out the lemon juice,

it's really integral to the taste of this soup.

 

* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By : The New Laurel's Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups black beans

6 cups water

1 onion

2 tablespoons oil

2 large garlic cloves

2 stalks celery

1 potato

1 carrot

1 bay leaf

1 teaspoon oregano

1/4 teaspoon savory

2 teaspoons salt

1/8 teaspoon pepper

2 lemons

 

Wash the beans and put them in a saucepan along with the water. Cover

loosely, bring to a boil, and simmer for 2 1/2 hours or so, until beans are

quite tender. Meantime, chop the onion and saute in the oil with garlic

until soft. Crush the garlic. Chop the celery, including the leaves. Dice

potato and carrot or grate on large grater. Add celery, potato, and carrot

to onion and heat for several minutes, stirring all the while. Add the

vegetables to the beans, along with the seasonings, in the last hour of

their cooking. Bring the soup to a boil and lower the heat to simmer until

the beans and vegetables are done. Puree half or all the soup if you want a

thick, hearty broth. Juice one lemon and slice the other. Stir in juice

and add slices just before serving. Makes about 9 cups, to serve 6.

 

Converted by MC_Buster.11 Mar 99

 

 

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[Guest guest]

At 09:04 AM 5/25/99 EDT, you wrote:

>Zengirl269

>

>Does anyone have a good black bean soup recipe (preferably one they you've

>actually made before)?

 

I've made this soup.

 

* Exported from MasterCook *

 

Southwestern Vegetarian Black Bean Soup

 

Recipe By : Cooking Light Magazine, December, 1995 (modified)

Serving Size : 7 Preparation Time :0:00

Categories : Soups And Stews Beans And Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried black beans

1/2 cup water

1/2 ounce chipotle pepper -- dried

2 tablespoons balsamic vinegar

1 1/2 cups 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 cups Vegetable broth (Swanson) -- canned

1 cup cooking sherry

2 tablespoons ground cumin

1 tablespoon chili powder

1 tablespoon dried oregano

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon pepper

29 ounces tomatoes, canned -- diced, undrained

1 each bay leaf

7 tablespoons fat-free sour cream

Cilantro sprigs (optional)

 

Sort and wash beans; place in a large bowl. Soak overnight.

 

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).

 

Cooking Light Magazine, December, 1995. Directions slightly revised to

accommodate reality! Balsamic vinegar substituted for oil.

 

 

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schuller