Black Bean Soup
Posted March 18, 2006 – 6:21 pm in: Mexican, Vegetable
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small sweet green pepper, chopped
- 2 cloves of garlic, smashed,
- 1 small tomato, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon cinnamon
- 2 19 ounce tins black beans, rinsed
- 3 cups vegetable stock or water
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooked rice
Sofrito:
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 jalapeno pepper, de-seeded and chopped
- 1 tablespoon ground cumin
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
Garnishes:
- Salsa
- Grated jack cheese
- sour cream
Directions:
- Heat up vegetable oil in saucepan, then add onion and pepper. Cook until the onion becomes translucent and the pepper is soft. Add the garlic and the tomato and cook for a couple of minutes longer.
- Add the chili powder, cumin and cinnamon. Stir for another minute.
- Add the black beans, vegetable stock, bay leaves, salt and pepper. Bring to a boil while stirring. Cover pot and simmer for a half hour.
Sofrito:
- Heat the olive oil in a saute pan. Add the onion, both peppers and the cumin. Cook over medium heating for 10 minutes, stirring regularly.
- Add the cilantro and lime juice and bring to a boil.
- Remove the bay leaves, add the Sofrito to the beans and simmer for a further 15 minutes.
- Process in batches in a blender, or in the pot with an immersion blender, until smooth.
- Serve over a scoop of rice, garnish with salsa, sour cream and cheese.
Technorati Tags: Cooking, Recipes, Mexican, Soup, Vegetable
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