Moosewood Daily Special

[Guest guest]

I'll probably make one of these this weekend.

 

Black Bean & Chipotle Soup

Baked Bean Soup

 

* Exported from MasterCook *

 

Baked Bean Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 69

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups chopped onions

1 tablespoon olive oil

1/2 cup diced celery

1 cup peeled and diced carrots

1 tablespoon chili powder*

2 teaspoons Dijon or German-style mustard -- up to 3

2 cups water

1 1/2 cups undrained canned stewed tomatoes

(14 1/2 ounce can)

1 2/3 cups cooked white beans**

2 teaspoons cider vinegar

2 tablespoons unsulphured molasses

1 tablespoon soy sauce

salt and ground black pepper -- to taste

 

* The chili powder can be replaced with 1 1/2 teaspoons paprika plus 1/4

teaspoon cayenne. Without the chili powder the flavor will be less smoky

and the color burnt orange rather than brick red. Both ways are delicious.

 

**2/3 cup dried navy (pea) beans brought too boil with 3 cups of water and

then simmered for 1 3/4 hours yields 1 2/3 cups cooked beans. A 15

1/4-ounce can of cannellini or Great Northern beans, rinsed and drained,

also works fine.

 

New England baked beans were the inspiration for this soup. It's got that

great hearty mustard, molasses, and tomato zing, and it's quick to prepare

once the beans are cooked. This soup has wide appeal and kids love its

sweet and spicy flavor. If you use paprika and cayenne in place of the

chili powder, use the larger amount of mustard.

 

This soup might become a favorite weekend night supper. Try it with baked

apples, corn on the cob, and a tossed green salad laced with a few bitter

greens such as escarole and radicchio and topped with our Low-fat Honey

Dijon Vinaigrette (also available on some supermarket shelves).

 

Serves 4 to 6. Yields: 6 cups. Total time (with cooked beans): 40 minutes

 

In a soup pot on medium-high heat, saute the onions in the oil for about 10

minutes, stirring frequently, until the onions are translucent. Add the

celery, carrots, and chili powder and continue to cook until the vegetables

are tender, about 5 minutes. Stir in the mustard, water, tomatoes, beans

vinegar, molasses, and soy sauce. Cover and bring to a boil. Then lower

the heat and gently simmer for about 15 minutes. Add salt and pepper to

taste.

 

Variation: For a thicker soup, puree about a cup of the vegetables and

beans in a blender or food processor with just enough broth to keep things

moving. Stir the pureed mixture back into the soup.

 

MENU IDEAS: Celeriac Remoulade, Alabama Hot Slaw, Fresh Pear & Blue Cheese

Salad, Southern Wheat-free Cornbread, Featherlight Blue Mountain Biscuits,

and Herbed Cheese Quick Bread.

 

Per 9-ounce serving: 170 Calories, 7.1 g Protein, 3.3 g Fat, 30 g

Carbohydrates, 0.4 g Saturated fatty acids, 0 mg Cholesterol, 316 mg

Sodium, 1.9 g Total dietary fiber

 

 

 

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* Exported from MasterCook *

 

Black Bean & Chipotle Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 70

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

2 cups chopped onions

4 garlic cloves -- minced or pressed

2 cups peeled and diced carrots

1 1/2 teaspoons ground cumin

1 cup chopped celery

1 cup chopped green bell peppers

3 cups cooked black beans

(two 15-ounce cans undrained) *

1/2 dried chipotle pepper

OR 1 canned chipotle pepper in adobo

sauce**

2 cups chopped fresh or undrained canned -- (14-ounce can)

tomatoes

1/2 cup orange juice

1/2 cup water

sour cream -- (optional)

OR Jalapeno Cream -- (optional)

(see separate recipe)

chopped fresh cilantro -- (optional)

 

*1 cup dried black beans will yield about 3 cups cooked.

 

**These spicy hot, smoky peppers are available in the produce sections of

well- stocked supermarkets. If using dried chipotle, remove it before

serving. If using canned chipotle, choose one that can be packed into a

teaspoon measure. It will disintegrate as the soup cooks. We recommend La

Torre brand canned chipotles in adobo sauce, which is a thick, spicy tomato

puree.

 

Serves 4 to 6. Yields 8 cups. Preparation time: 25 to 35 minutes.

Simmering time: 20 minutes

 

How surprising-the wonderful smoky flavor of even a tiny chipotle pepper

can pervade a thick, hearty bean soup loaded with vegetables. It's the

perfect counterpoint to the mellow black beans.

 

The best sidekick for this soup in a Daily Special is a bright-tasting

salad with the bite of bitter greens or the acidity of tomatoes or citrus.

 

Warm the oil in a nonreactive soup pot. Saute the onions and garlic in the

oil for about to minutes, stirring frequently, until the onions are

translucent. Add the carrots and cumin and cook on medium heat, stirring

often, for a few minutes. Add the celery and bell peppers, lower the heat,

cover, and cook for about 10 minutes. Add the beans, chipotle, tomatoes,

orange juice, and water and simmer, covered, for 20 minutes (see Notes).

If you're not using canned beans, add 1/2 cup of bean-cooking liquid or

additional water.

 

If desired, garnish each serving with a dollop of sour cream or Jalapeno

Cream and a sprinkling of cilantro.

 

Note: To save time, prepare the carrots, celery, and bell peppers while the

onions cook. Just remember to stir the onions in between chopping!

 

If using fresh tomatoes, you may want to simmer the soup for an additional

minutes.

 

MENU IDEAS: Tomato flowers, Five-Herb Salad, Florida Salad with Ginger

Dressing, Kiwi, Orange & Baby Greens, and Southern Wheat-free Cornbread.

 

Per 12.5-ounce serving: 312 Calories, 12.5 g Protein, 10.8 g Fat, 44.7 g

Carbohydrates, g Saturated fatty acids, 1.5 mg Cholesterol, 0 mg Sodium,

13.3 g Total dietary fiber

 

 

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