Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Spicy Black Bean Soup




Source of Recipe


courier journal/Harper's


List of Ingredients




1 tablespoon vegetable oil
1 yellow onion, chopped into ¼-inch dice
1 cup celery, strings removed, plus leaves, chopped into ¼-inch dice
2 cloves garlic minced
2 medium carrots, chopped into ¼-inch dice
2 tablespoons lime juice
1 bay leaf (remove after cooking)
½ tablespoon dried basil
½ tablespoon cumin
¼ tablespoon crushed red pepper
½ tablespoon freshly ground black pepper
½ tablespoon salt
1 cup canned tomatoes, chopped into ½-inch dice
2 16-ounce cans black beans
1/8 cup chopped, fresh cilantro, if desired



Recipe



Heat oil in medium-sized soup pot (3 quarts or so) until shimmering. Add onion, celery, garlic and carrots. Sauté on medium heat until soft but not dark, about 10 minutes.
Add lime juice, spices and salt. Cook another 10 minutes. Add chopped tomatoes and their juices. Stir well to combine.
Put 1 can of the beans with their liquid in the food processor or blender, and purée until almost, but not completely smooth. (You want some beans to be in small pieces.) Add to pot. Add the rest of the beans, and all of the bean juice. Stir well.
Let soup cook, stirring so it does not stick. Cook on medium for 35 to 45 minutes to ensure vegetables are done and that flavors are well-mixed. Garnish with cilantro, if desired, before serving.

Serves 4.