12.25.2004

I tried making black bean soup about 8 years ago to see if I liked black beans. I must have had a bum recipe because it was gross. I saw many good reviews on the Cooking Light Bulletin Boards about this recipe and thought I'd give it a try. It was a winner. And I feel so good about getting black beans into my diet (which was severely lacking any beans other than chickpeas).


Black Bean Soup

Recipe By :MusicMom CL BB
4 slices bacon -- chopped
1 tablespoon olive oil
1 onion -- chopped
1 carrot -- chopped
4 garlic clove -- chopped
2 teaspoons ground cumin
1 teaspoon chopped jalapeno peppers
2 cans black beans -- undrained (15-16 oz. each)
1 can petite diced tomatoes in juice (15 oz.)
1 1/2 cups low sodium chicken broth
1 teaspoon chopped chipotle in adobo sauce
chopped fresh cilantro
chopped green onions
shredded cheddar cheese
sour cream

Fry 4 slices of bacon in large pot. Remove bacon and add olive oil to drippings. Cook onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes. Mix in cumin and jalapeno. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.

Add bacon bits and puree soup with immersion blender or transfer 3 cups to stand blender. If using the stand blender, return puree to pot.

Add chipotle and simmer soup until slightly thickened, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top as desired with condiments.

Source: "Modified from Bon Appetit, August 2004"

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