Wednesday, September 17, 2008

Southwestern Black Bean Soup

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Title: Southwestern Black Bean Soup
Categories: soups
Yield: 21 servings

1 lb dried black beans; soaked
5 qt vegetable stock or water

SACHET:
2 bay leaves
1/2 ts dried thyme
10 peppercorns; cracked
1 tb canola oil
4 oz onion; diced
2 garlic cloves; minced
1 oz Anaheim chili pepper; diced
1 tb jalapeño or serrano chiles;
-minced
1 ts ground cumin
1 ts ground coriander
1 ts dried oregano
salt and pepper; to taste
lime wedges; as needed to
-garnish
cilantro; as needed to
-garnish

1. Combine the beans and stock or water and bring to a simmer. Add the
sachet.

2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be
very soft, just beginning to fall apart. Add additional water or stock if
necessary.

5. Purée about half of the soup, then stir it back into the remaining soup.
Season to taste with salt and black pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.

Yield: 4 quarts (4 liters)

Source:
"Chapter 12 - Soups"
Copyright:
"© 2003 by Prentice-Hall, Inc."
Yield:
"4 quarts"
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Per Serving (excluding unknown items): 97 Calories; 1g Fat (11.9% calories
from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
954mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fat.

NOTES : Because MasterCook's Ingredient List may not include all of the
ingredients listed in this recipe, we have displayed the recipe's
nutritional analysis as it appears in the ON COOKING book.

Approximate values per 6-oz. (271-g) serving: Calories 70, Total fat 2 g,
Saturated fat 0 g, Cholesterol 0 mg, Sodium 1010 mg, Total carbohydrates 9
g, Protein 4 g, Claims— low fat; no saturated fat; no cholesterol

Nutr. Assoc. : 0 5846 0 0 0 0 0 2130706543 0 0 0 3782 0 0 0 0 0 0

Preparation Time: 0:00

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