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Black Bean Soup With Cilantro Pesto

Courses: Soup
Serves: 4 people

Recipe Ingredients

  Black Bean Soup
1 lb 454g / 16ozBlack beans - soaked overnight
2   Onions
3   Carrots
3   Garlic cloves - minced
1   Bay leaf
1 teaspoon 5mlGround cumin
1 1/2 teaspoons 7.5mlSalt
  Pepper to taste
1   Tomato paste - (6 oz)
  Cilantro Pesto
1   Cilantro
10   Parsley sprigs
1/2 cup 73g / 2.6ozParmesan cheese
1/2 cup 46g / 1.6ozToasted almonds
  Juice of 3 limes
4 tablespoons 60mlChopped garlic
1 cup 237mlOlive oil
1/2 teaspoon 2.5mlSalt

Recipe Instructions

Rinse beans in cold water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours.

Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mixture. With the machine running slowly, pour in the olive oil. Add salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service.

Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness. Saute the carrots, onions, and garlic in oil until golden. Add a small amount of the bean liquid to the saute pan to deglaze. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt. Continue to simmer until tender.

Serve soup topped with cilantro pesto.

Serves 4.

Home & Garden TV -- Home Grown Cooking - Episode 111


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