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Рецепт Black Bean Soup (The Best)
by Global Cookbook

Black Bean Soup (The Best)
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Ингредиенты

  • 1 lb dry black beans picked over, rinsed, and soaked for 10 hrs or possibly longer in water to cover by at least 4 inches
  • 6 c. beef broth (I use veg. broth)
  • 8 c. water
  • 28 ounce canned tomatoes minced, with juice
  • 2 tsp cumin (I used grnd) Salt to taste optional Black pepper to taste
  • 2/3 c. nonfat plain yogurt
  • 1 x jalapeno (1 to 2) or possibly- pickled jalapenos - seeded and chopped
  • 3 Tbsp. fresh parsley chopped
  • 1 Tbsp. cilantro chopped, optional
  • 1/2 c. red onion minced
  • 1/2 x avocado peeled, seeded, and minced

Инструкции

  1. Here is a great black bean soup. (I've tried many and this makes a hit with the most people. Those which do not like jalapeno just do not put the jalapeno cream on top. It is still wonderful.)[Kay]
  2. Serves 6-8 main course or possibly 8-10 first course
  3. Prep. tip. You can prepare the soup up to 4 days in advance and store it, covered , in the refrigerator. Or possibly you can freeze it. The jalapeno cream can be prepare 1 or possibly 2 days ahead.
  4. Serving suggestions: In addition to the jalapeno cream, try garnishing the soup with minced red onion and/or possibly minced avocado.
  5. Drain the beans, and put them in a large, heavy pot. Add in 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.
  6. Stir in the tomatoes with their juice, and the cumin, and continue simmering the beans for 2 hrs or possibly till the beans are soft (check after 1 and 1/2 hrs, since the timing depends on dryness or possibly age of the beans.)
  7. Transfer the mix to a large bowl, and let the mix cold briefly. Rinse out the pot. Then puree the mix in batches in a blender or possibly food processor till the mix is smooth, returning the puree to the pot as you go.
  8. Season the soup with the salt and pepper. Bring soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stiffing it often, till the desired consistency is reached.
  9. To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley and cilantro. Serve a dollop of the cream atop each bowl of soup.. If you wish add in the other garnishes. (Red onion and avocado.)