High Flavor Low Fat--Mexican Pinto Bean Soup

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* Exported from MasterCook *

 

Mexican Pinto Bean Soup

 

Recipe By :High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen

Serving Size : 4 Preparation Time :0:00

Categories : High-Flavor Low-Fat

 

Amount Measure Ingredient -- Preparation Method

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

4 ripe tomatoes -- stemmed but left whole

1 large onion -- peeled & quartered

3 pasilla chiles -- (to 4)

1 tablespoon olive oil

4 cloves garlic -- finely chopped

3 cups cooked pinto beans

4 cups vegetable stock -- (to 5 cups)

salt & freshly ground black pepper

1/4 cup finely chopped fresh cilantro or parsley

FOR THE GARNISH:

1 flour tortilla -- cut in half and then into matchstick

slivers

1/2 cup nonfat sour cream

3 tablespoons chopped chives or scallion greens

 

Preheat a barbecue grill or broiler to high heat.

 

Grill or broil the tomatoes and onion for 2 to 3 minutes per side or until

well-browned. Grill or broil the chiles for 10 seconds per side or until

toasted and fragrant. They burn easily, so be careful. Stem and seed the

chiles. (For a spicier soup, leave the seeds in.) Puree the onions, tomatoes,

and chiles in a blender.

 

Heat the olive oil in a large saucepan over medium heat. Add the garlic and

cook for 1 minute or until soft but not brown. Add the vegetable-chile puree

and cook it until thick and fragrant, about 3 minutes.

 

Stir in the beans, 4 cups of vegetable stock, salt, and pepper. Simmer 10

minutes or until the beans are very soft. Puree the soup in a blender, adding

additional stock if necessary to obtain a pourable consistency. Return the soup

to the saucepan, adding salt & pepper to taste. Just before serving, stir in

the cilantro.

 

Meanwhile, prepare the garnish. Preheat the oven to 400°F. Spread the tortilla

strips on a nonstick baking sheet. Bake the strips until crisp and golden

brown, about 5 minutes.

 

To serve the tarasco, ladle the soup into bowls or a tureen. Place a dollop of

sour cream in the center and sprinkle the tortilla slivers around it. Sprinkle

the chives on top of the sour cream and serve at once.

 

Cuisine:

" Mexican "

Yield:

" 8 cups "

 

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Per serving: 311 Calories (kcal); 9g Total Fat; (25% calories from fat); 11g

Protein; 49g Carbohydrate; 6mg Cholesterol; 1746mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 1/2 Other Carbohydrates

 

NOTES : Tarasco, pinto bean soup, is a specialty of Michoacan in central Mexico.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0