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Black Bean Soup Recipe

   
 

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     Black Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
2c dried black beans (4c cooked)
1 1/2tbs olive oil
1tbs whole cumin
1c chopped onions
4-5c reserved bean stock or bean stock and water
1/2 canned chipotle chili
1/4c plus 2tbs lime juice
salt to taste
lime slices, garnish
 
finely chopped cilantro, garnish

Instructions
Sort through, rinse, soak, and cook the beans by your preferred method.While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it.
Add the onions and cook slowly until browned. Drain the beans, reserving 5c of the stock. Puree the beans with 4c of the reserved stock in a blender or food processor. Add the onion mixture chili, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1c of stock.
Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hrs, or in the freezer, stirring occasionally, 1 1/2hrs. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.


Originally Submitted
12/28/2012





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