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THE BEST BLACK BEAN SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Black beans, picked over,
-rinsed, and soaked for
10 Hours or longer in water to
-cover by at
Least 4 inches
6 c Beef broth
8 c Water
1 cn Tomatoes with their juice,
-chopped (28 to 32
Ounces)
2 ts Cumin
Salt to taste (Optional)
Freshly ground black pepper
-to taste
JALAPENO CREAM:
2/3 c Plain nonfat or low-fat
-yogurt
1 Or 2 fresh jalapenos OR
-pickled jalapenos, seeded
-and
Minced
3 tb Minced fresh parsley
1 tb Minced fresh cilantro
-(Optional)
GARNISHES (Optional):
1/2 c Chopped red onion
1/2 Avocado, peeled, seeded, and
-chopped
SOUP:
Drain the beans and put them in a large, heavy pot.
Add the broth and water. Bring the beans to a boil,
stirring them a few times, reduce the heat, and simmer
the beans in the uncovered pot for 1 hour.
Stir in the tomatoes with their juice and the cumin,
and continue simmering the beans for 2 hours or until
the beans are soft (check after 1 and 1 1/2 hours,
since the timing depends on the dryness or age of the
beans.)
Transfer the mixture to a large bowl, and let the
mixture cool briefly. Rinse out the pot. Then puree
the mixture in batches in a blender or food processor
until the mixture is smooth, returning the puree to
the pot as you go.
Season the soup with the salt (if desired) and pepper,
and bring the soup to a simmer. If the soup is too
thin, simmer it in the uncovered pot, stirring it
often, until the desired consistency is reached.
To prepare jalapeno cream, whisk together the yogurt,
jalapenos, parsley, and, if you are using it,
cilantro. Serve a dollop of the jalapeno cream atop
each bowl of soup. If you wish, you may also garnish
the soup with the chopped red onion and/or chopped
avocado.
PREPARATION TIPS: You can prepare the soup up to 4
days in advance and store it, covered, in the
refrigerator. Or you can freeze it. The jalapeno cream
can be prepared 1 or 2 days ahead.
SERVING SUGGESTIONS: In addition to the jalapeno
cream, try garnishing the soup with chopped red onion
and/or chopped avocado. With bread and salad, this
soup could be the base for a light lunch.
Makes 6 to 8 main or 8 to 10 first-course servings.
[ "Jane Brody's Good Food Gourmet";1990; ISBN
0-393-02878-X ]
Posted by Fred Peters.
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