El Torito's Black Bean Soup

Discussion in 'Food and nutrition' started by Nancy, Sep 20, 2005.

  1. Nancy

    Nancy Guest

    * Exported from MasterCook *

    El Torito's Black Bean Soup

    Recipe By :Hilary Gwilt
    Serving Size : 1 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    12 oz. dried black beans
    8 cups chicken or vegetable stock
    2 teaspoons olive oil
    1 onion -- chopped
    1 cup carrots -- chopped
    1 cup celery -- chopped
    2 cloves garlic -- minced
    2 teaspoons dried oregano
    1 teaspoon dried thyme
    1 bay leaf
    1/2 teaspoon cayenne pepper
    3 tablespoons fresh lime juice
    Fresh cilantro (optional)

    Rinse and sort though black beans, discarding any that are
    shriveled or discolored. Place beans in a large stockpot.
    Cover beans with water and refrigerate to soak overnight.
    Drain beans and return to stockpot.
    Add stock and heat to boiling.
    Meanwhile, heat olive oil over medium-high heat in a large
    skillet. Add onion, carrot, celery and garlic and saute until
    tender, approximately 5 minutes. Add to stockpot along with
    oregano, thyme, bay leaf and cayenne pepper.
    Cover stockpot and reduce heat to simmer for 3 to 4 hours.
    Transfer soup to blender or food processor and puree to
    desired thickness. Just before serving add lime juice and
    garnish with a sprig of fresh cilantro, if desired.
    Add salt and pepper to taste and serve.


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