Black Bean Soup With Cilantro-Tomato Salsa

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried black beans
2 1/2 teaspoons	12ml	Ground cumin
7 cups	1659ml	Roasted Vegetable Broth - (see recipe)
2 cups	474ml	Reserved cooked vegetables from
		Roasted Vegetable Broth
2 teaspoons	10ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cilantro-Tomato Salsa - (see recipe)

Recipe Instructions

Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.

Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.

Puree reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)

Top soup with Cilantro-Tomato Salsa and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, October 1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.