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BLACK BEAN SOUP

 Recipe courtesy of Lisa Densky

 
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups finely chopped onions
3 garlic cloves, minced or pressed
1 jalapeno chile, minced or 1/4 tsp cayenne
2 tbsp vegetable oil
1 tsp ground cumin
1/3 cup water
3 cups undrained canned tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16-ounce can)
1/4 cup chopped fresh cilantro
additional water or tomato juice
yogurt or sour cream
 
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
 
In a soup pot, sautee 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 of water, and the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely in the can and add them to the pot. Cover and bring to a bowl. 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 dollap of yogurt or sour cream.


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