Highly Spiced Black Bean Soup

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* Exported from MasterCook *

 

Highly Spiced Black Bean Soup

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 190

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola or vegetable oil

2 garlic cloves -- minced

1 large onion -- chopped

2 celery stalks -- including leaves,

-- chopped

2 carrots -- peeled and chopped

1/4 cup minced fresh cilantro

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon crumbled dried oregano

2 bay leaves

3 cups cooked black beans -- drained and rinsed

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper -- to taste

 

Serves 4

 

TOTAL TIME: about 1 hour, 10 minutes, not including time to cook the beans

 

TIME TO PREPARE: 15 minutes, including time to saute

 

COOKING TIME: about 55 minutes

 

Do AHEAD: you can cook the beans up to 1 week in advance. Refrigerate

until ready to use.

 

REFRIGERATION/FREEZING: refrigerate up to 3 days. Freeze up to 6 months.

 

Black beans have so much good flavor of their own, you really have to lay

on the spices to season them at all. Given time to steep, this soup takes

on a complex taste that's citrusy, winy, and hard to pin down.

 

Heat the oil in a large saucepan over medium-high heat. When it is hot,

add the garlic, onion, celery, carrots, cilantro, cumin, coriander,

paprika, oregano, and bay leaves. Reduce the heat to medium, and saute,

stirring often, until the vegetables have softened, about 10 minutes.

 

Stir in the black beans, lemon juice, and enough water to cover by 2

inches. Bring the soup to a boil over medium-high heat. Cover, reduce the

heat to medium-low, and simmer until the water reduces to the point where

it barely covers the beans, about 45 to 55 minutes. Check the water level,

adding more if the soup is cooking down rapidly. Remove the bay leaves and

puree the soup with an immersion blender or in a food processor. If using

a food processor, transfer the soup back to the saucepan. Reheat before

serving. Season with salt and pepper, and serve hot.

 

Per serving, calories 237, protein 12,6, carbohydrate 39g, fat 4.2 g,

cholesterol 0 mg, sodium 33 mg, 6% calories from fat. Outstanding Source

of vitamin A: folacin, very good source of vitamin B1. Good source of

vitamins B6, c: iron, zinc

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