Black bean soup with cumin - brody
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Black bean soup with cumin - brody
  Vegetables    Soups    Stews    Beans  
Last updated 6/12/2012 1:08:58 AM. Recipe ID 35694. Report a problem with this recipe.
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      Title: Black bean soup with cumin - brody
 Categories: Vegetables, Celebrity, Soups, Stews, Chowders
      Yield: 4 Servings
 
      1 c  Black beans; soaked
      7 c  Broth; (chicken, beef, or
           -vegetable)
      1 tb Vegetable oil
      1 lg Onion; minced (1 cup)
      1 lg Clove garlic; minced
    1/4 c  Celery; diced
    1/2 c  Carrots; finely diced
    3/4 ts Crushed cumin seed; or to
           -taste
    1/4 ts Freshly ground black pepper
    1/4 ts Salt; if desired
      1    Chopped hard-boiled egg or
           -egg white
 
  The cumin gives this black bean soup a distinctive and, my tasters
  said, appealing flavor. Preparation tip: For peak flavor, I use whole
  toasted cumin seed crushed in a mortar with a pestle. You may also
  use ground cumin. This soup freezes well (before the garnish is
  added). ... This soup could also be used as the main dish of a light
  meal, perhaps topped with a generous dollop of plain low-fat yogurt.
  
  1. To soak the beans, place the washed beans in a bowl, cover them
  with cold water, and let them soak overnight or for at least 8 hours.
  _Or_ place the washed beans in a saucepan, add 4 cups water, bring
  the beans to a boil, boil them for 2 minutes, turn off the heat, and
  let the beans stand for 1 hour.
  
  2. Drain the soaked beans, add the broth, bring the beans to a boil,
  reduce the heat to low, and simmer the beans, partially covering the
  pan, for 2 to 3 hours or until the beans are thoroughly cooked.
  
  3. In a heavy skillet, heat the oil, add the onion and garlic, and
  cook them, stirring, over a low heat, until they are transparent. Add
  the celery and carrots and cook the mixture, stirring, for a few
  minutes longer. Add the vegetables to the beans.
  
  4. Season soup with cumin, pepper, and salt, if desired, and simmer
  the soup for another 30 minutes.
  
  5. Puree the soup in a blender, food processor, or food mill. Serve
  the soup hot, garnished with chopped egg and minced scallions.
  
  Makes 4 to 6 servings.
  
  Posted by Kyosho Connick. Courtesy of Fred Peters, converted by
  MC_Buster and Badams.
  
  Recipe 




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Recipe ID 35694 (Apr 03, 2005)

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