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Black Bean Soup With Cilantro-Tomato Salsa

Begin preparing this a day before serving.

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

1 1/2 cups 240g / 8.5ozDried black beans
2 1/2 teaspoons 12mlGround cumin
7 cups 1659mlRoasted Vegetable Broth - (see recipe)
2 cups 474mlReserved cooked vegetables from
  Roasted Vegetable Broth
2 teaspoons 10mlMinced 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.

Bon Appetit, October 1998


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