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southwest-black-bean-soup recipe

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.
 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
 kwlacto lacto