Black bean soup moosewood
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Black bean soup moosewood
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Last updated 6/12/2012 1:08:58 AM. Recipe ID 35688. Report a problem with this recipe.
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      Title: Black bean soup moosewood
 Categories: Beans/legum, Cookbooks, News, Or mags, Badams
      Yield: 6 Servings
     10    Sun-dried tomatoes; (not
           -packed in oil)
      1 c  Boiling water
  1 1/2 c  Onions; finely chopped
      3    Garlic cloves; minced or
      1    Jalapeno chile; minced, or
           -1/4 teaspoon cayenne
      2 tb Vegetable oil
      1 ts Ground cumin
    1/3 c  Water
      3 c  Tomatoes; (28-ounce can -,
     32 oz Black beans; (canned) OR 4
           -cups cooked with their
      1 c  Cilantro; chopped fresh
           Additional water or tomato
           Yogurt or sour cream
  In a small bowl, cover the sun-dried tomatoes with the boiling water
  and set aside. In a soup pot, saute' the onions, garlic, and chile or
  cayenne in the oil for about 5 minutes, stirring frequently, until
  the onions are translucent. Add the cumin, 1/3 cup water, and the
  juice from the tomatoes. Break up the tomatoes by squeezing them into
  the soup pot, or chop them coarsely right in the can and add them to
  the pot. Cover and bring to a boil. lower the heat and simmer;
  covered, for 5 minutes. Add the black beans and their liquid, and
  continue to simmer, stirring occasionally to prevent sticking. Drain
  and chop the softened sun-dried tomatoes. Add them to the soup and
  cook for 5 to 10 minutes longer, until the onions are tender. Stir in
  the cilantro and remove the soup from the heat. Puree half of the
  soup in a blender or food processor and return it to the pot. If the
  soup is too thick, add some water or tomato juice. Reheat gently.
  Serve each bowl of soup with a dollop of yogurt or sour cream.

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Recipe ID 35688 (Apr 03, 2005)

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