Thursday, October 27, 2011

Black Bean Soup

This is a new recipe and it's a keeper.  The secret ingredient is sun-dried tomatoes. They come in jars packing in oil or water as well as in vacuum-packed plastic containers but I always buy the plastic containers - i think it's cheaper.

For the record, I cut this recipe in half because I was only cooking for my dad and myself. It worked great simply doing half of everything

Black Bean Soup
-Moosewood Restaurant  Cooks At Home
(sorry, no picture!)

10 sun-dried tomatoes (not packed in oil)

11/2 C finely chopped onion
3 cloves of garlic, minced
1 jalapeno chile, minced

1 tsp ground cumin
1/3 C water
3 C un-drained whole canned tomatoes (28 0z can)
4 C black beans (2 16oz cans) **

V8 juice 
1/4 C chopped fresh cilantro

**The recipe said not to drain your beans. I personally like to drain mine - especially if they are not the "no salt added" variety - but feel free to go whichever way you prefer

First, boil about a cup of water and pour it over the sun-dried tomatoes in a small bowl. Set the aside to soften. 

Meanwhile, saute the onion, garlic, and jalapeno in olive oil in a large soup pot. Allow them to cook over medium heat for about five minutes until the onions are translucent. Next add the 1/3 C water, cumin, and juice from the tomatoes. Coarsely chop the tomatoes right in the can using a knife against the walls - don't ruin a good knife though! Add the tomatoes to the pot and bring it to a boil, then cover and simmer the mixture for about five minutes.

Take the sun-dried tomatoes from the hot water and chop them into thin strips. Add the black beans and sun-dried tomatoes to the pot and cook for another five to ten minutes. 

Stir in the cilantro. Puree about half of the soup mixture using either a food processor, a blender, or your trusty immersion blender. Recombine the pureed mixture with the original mixture. The soup will most likely need a little liquid, so feel free to add as much V8 (or other tomato juice) as you need. It should be pretty thick, but not too chunky. (In my half recipe, I added an entire mini can of V8 juice)

Heat the soup a little if needed, and enjoy!

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