book: black bean soup

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Black Bean Soup with Sherry

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups dried black beans -- rinsed,

picked over, and soaked overnight in

water to cover generously

2 quarts water

2 bay leaves

1 tablespoon olive oil

1 large yellow onion -- chopped

1 small red or green bell pepper -- seeded, minced

3 garlic cloves -- minced (3 to 4)

14 1/2 ounces canned crushed tomatoes

1 teaspoon dried oregano

1 teaspoon salt

1/8 teaspoon cayenne

2 tablespoons minced fresh parsley leaves

1/4 cup dry sherry -- or more to taste

1 teaspoon Tabasco sauce -- or to taste

Sour cream or tofu sour cream (optional) -- for garnish

 

1. Drain the beans, place in a large saucepan with the water and bay leaves, and

bring to a boil. Reduce the heat to low, cover, and simmer until the beans are

soft, about 1 1/2 hours, skimming off the foam that rises to the top.

 

2. Meanwhile, heat the oil in a medium•size skillet over medium heat. Add the

onion, bell pepper, and garlic, cover, and cook, stirring a few times, until

softened, about 5 minutes.

 

3. Add the sauteed vegetables to the beans, along with the tomatoes, oregano,

salt, and cayenne. Simmer until the vegetables are soft, about 30 minutes.

 

4. Puree about half of the soup in a blender or food processor and return it to

the pan. Add more water if the soup is too thick. Simmer the soup for about 15

minutes longer to blend the flavors. About 5 minutes before the end of the

cooking time, stir in the parsley, sherry, and Tabasco. Taste to adjust the

seasonings.

 

5. Ladle the soup into bowls and garnish each serving with sour cream, if

desired. Serves 6

 

Source:

" Vegetarian Meat and Potatoes Cookbook (Robertson 2002) "

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Per Serving (excluding unknown items): 235 Calories; 3g Fat (12.5% calories from

fat); 12g Protein; 39g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 464mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : In addition to making beans more digestible, soaking them cuts down on

cooking time -- so if you don't have time to soak the beans, the soup will take

twice as long to cook. I like to puree half this soup for a texture variation,

but you can puree all of it for a smooth soup, or omit that step altogether if

you prefer a chunky texture.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 3394 0 0 0

 

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