Black Bean Soup With Tomato Salsa |
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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This recipe, with a few minor modifications, is from the Williams-Sonoma Kitchen Library, Beans & Rice. Ingredients:
16 ounces dried black beans |
1/4 cup olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 teaspoon ground cumin |
2 teaspoons chili powder |
2 (14 1/2 ounce) cans chicken broth |
4 1/2 cups water |
3 tomatoes, chopped |
1/4 cup red onion, chopped fine |
1 fresh jalapeno pepper, seeded and chopped fine |
1 fresh lime juice |
3/4 cup fresh cilantro, chopped |
fresh ground pepper |
Directions:
1. Place beans in bowl, cover with plenty of water, and soak overnight. Drain beans after soaking and place in large pot.
2. In a medium-size sauce pan heat olive oil. Add yellow onion and saute until soft, about 10 minutes.
3. Add garlic, cumin and chili powder.
4. Add onion mixture to black beans.
5. Add chicken broth and water to black beans.
6. Uncovered, bring to a boil, then reduce heat to low and gently simmer for about 3 hours.
7. Meanwhile, make salsa, stirring the last 6 ingredients together. Set aside.
8. When soup is ready, ladle into individual bowls and garnish with a spoonful of salsa.
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