Date: Tue, 14 Nov 1995 17:58:11 -0800
From: Judy.Mingram@west.sun.com (Judy Mingram - SunSelect)
This recipe is from the latest issue of Cooking Light Magazine, page
110. It sounds very complex but it really doesn't take a lot of effort
and time. The flavor is very unique, even for a southwest flavor.
SOUTHWESTERN VEGETARIAN BLACK BEAN SOUP
1 pound dried black beans
1/2 c water
1/2 ounce dried chipotle chile
1/4 c red wine or balsamic vinegar
1 1/2 c chopped onion
3/4 c chopped carrot
3/4 c chopped celery
3/4 c chopped green bell pepper
3/4 c chopped red bell pepper
2 garlic cloves, minced
3 1/2 c canned vegetable broth
1 c dry sherry
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon pepper
2 (14.5 ounce) cans diced tomatoes, undrained
1 bay leaf
7 tablespoons nonfat sour cream
Cilantro sprigs (optional)
Sort and wash beans; place in a large Dutch oven. Cover with water to
2 inches above beans; bring to a boil, and cook 2 minutes. Remove from
heat; cover and let stand 1 hour. Drain beans in a colander; set
aside. ( I would suggest cooking the beans for another hour after
this. I did not and had to cook the soup for twice as long to get the
beans soft enough.)
Combine 1/2 c water and chile in a small saucepan; bring to a boil.
Remove water and chile from heat; cover and let stand 10 minutes or
until chile is softened. Place water and chile in a food processor,
and process 1 minute or until smooth. Set chile puree aside.
Heat wine/balsamic in a Dutch oven over medium-hi heat. Add onion and
next 5 ingredients (onion through garlic); saute 7 minutes. Add beans,
2 tablespoons chile puree, broth, and next 10 ingredients (broth
through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1
hour (at least 2 hours if beans are not precooked). Cover, reduce
heat, and simmer 1 hour. Discard bay leaf.
Remove 4 cups of beans and vegetables from soup with a slotted spoon;
set aside. Place half of remaining soup in a blender; process until
smooth, and pour into a bowl. Repeat procedure with other half of
soup. Return pureed soup to pan and stir in 4 cups of bean-vegetable
mixture. Cook soup over medium-low heat until thoroughly heated.
Ladle soup into individual bowls; top with sour cream and garnish with
cilantro, if desired (I left these out). Serve with remaining chile
puree, if desired.
Yield 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour
cream).
kwlacto lacto