VCE: Black Bean Soup

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* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 231

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups black beans -- soaked

2 tablespoons butter or vegetable oil

1 cup finely diced onion

1/3 cup diced celery

1/3 cup diced carrot

1 cup diced green bell pepper

2 bay leaves

2 teaspoons chopped rosemary

1 teaspoon dried thyme

1 tablespoon tomato paste

Salt

1/2 cup Madeira

1/2 cup cream or milk

Chopped parsley

 

SERVES 4 TO 6

 

After putting chiles in black bean soups for a decade or more, we've

forgotten how good these beans are when cooked in a more traditional

American style. Although it's simple, you'll find this soup lacks no flavor.

 

Drain the beans. Melt the butter in a soup pot, add the vegetables and

herbs, and cook over medium-high heat for 5 to 7 minutes, until lightly

colored. Stir in the tomato paste and cook for 1 minute more, mushing it

around in the pan. Add the beans and 2 1/2 quarts water and bring to a

boil. Lower the heat and simmer, partially covered, for 1 hour. Add 2

teaspoons salt and continue cooking until the beans are quite soft, another

15 to 30 minutes. Pull out the bay leaves and purée about two-thirds of

the soup. Return it to the pot, add the Madeira and cream, and simmer for

5 minutes more. Serve garnished with a little chopped parsley sprinkled

over each bowl.

 

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