Black Bean Soup With Cilantro Pesto

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Black Bean Soup With Cilantro Pesto

 

Black Bean Soup:

1 pound Black beans, soaked overnight

2 Onions

3 Carrots

3 Garlic cloves, minced

1 Bay leaf

1 teaspoon Ground cumin

1 1/2 teaspoons Salt

Pepper to taste

1 6 oz. can Tomato paste

 

Cilantro Pesto:

1 bunch Cilantro

10 Parsley sprigs

1/2 cup Parmesan cheese

1/2 cup Toasted almonds

3 juice of limes

4 tablespoons Chopped garlic

1 cup Olive oil

1/2 teaspoon Salt

 

Rinse beans in cold water and place in pot with a

ratio of twice as much water as beans.

Bring water to a boil.

Reduce heat to low, cover and let simmer on the stove,

stirring often, about 1 1/2 hours.

Meanwhile, prepare the cilantro pesto. Rinse and

coarsely chop the cilantro and parsley.

Place the cilantro, parsley, cheese, almonds, lime

juice and garlic in a food processor.

Blend to a smooth mixture. With the machine running

slowly, pour in the olive oil.

Add salt and pulse. Store half in refrigerator for a

later date and place the rest in a bowl for service.

Peel and chop the carrots and onions for the soup,

then set aside.

Chop the cilantro, and also reserve. Check beans for

tenderness.

Saute the carrots, onions, and garlic in oil until

golden.

Add a small amount of the bean liquid to the saute pan

to deglaze.

Add the vegetables to the soup, then add the tomato

paste, cilantro, and salt.

Continue to simmer until tender. Serve soup topped

with cilantro pesto. Serves 4.

 

 

 

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