(no subject)

Feb 07, 2006 16:34

7 February 2006
"Spicy Black Bean (Chocolate?)Soup"


I have this simmering on the stove prepared just as the recipe directs. I am contemplating adding some Ghiradelli chocolate to the soup. Thoughts? Cautions? Suggested Amounts? Milk or Semi Sweet? Will it cause the soup to separate? Anyone have experience with this?


Spicy Black Bean Soup

1 lb dry black beans
1 red onion
6 garlic cloves
1 green bell pepper
2 teaspoons extra-light olive oil
2 1/2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon oregano
1/2 tsp black pepper
1 TBS red wine vinegar
2 cans V-8
3/4 teaspoon salt
1 teaspoon cayenne pepper
1-1/2 cups water
Top with:
Sour cream
Half an avocado, peeled and diced (1/2 cup)
1/4 cup chopped red onion

1. In large saucepan, heat oil over medium heat. Add cumin, chili powder, and oregano and cook, stirring, until fragrant about 10 seconds. Add beans, vegetable juice, salt, cayenne, and water and bring to a boil. Increase heat to medium-high and simmer 10 minutes to blend flavors.

2. Remove soup from heat. Puree half the soup in a food processor or blender until fairly smooth. Return pureed soup to pan with remaining soup. Whisk in sour cream.

3. Ladle soup into bowls and top each with 2 tablespoons of avocado and sour cream and 1 tablespoon of onion.
Previous post Next post
Up