From jjortikka@aol.com Thu Sep 14 12:26:53 2000 Date: 8 Sep 2000 06:37:35 -0600 From: Jjortikka Newsgroups: rec.food.recipes Subject: Black Bean Soup Followup-To: rec.food.cooking, rec.food.recipes I found this recipe in Bon Appetit a few years ago and think it's the best black bean soup recipe I've tried. I usually like meat in my beans, but with this recipe you don't even miss the meat. I usually make only half of the recipe, as it makes a big pot even with half. Vegetarian Black Bean Soup (12 Servings) 4 cups dried black beans, rinsed 2 Tbsp. olive oil 2 large green bell peppers, chopped 1 large onion, chopped 6 large garlic cloves, minced 2 Tbsp. ground cumin 1 1/2 Tbsp. chili powder 2 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. Tabasco sauce 2 4-oz. cans diced green chilies 1/2 cup tomato sauce 1/4 cup fresh lime juice Chopped tomatoes Chopped red onion Grated Monterey Jack cheese Sour Cream Chopped fresh cilantro (optional) Baked Tostitos (opt.) Place beans in large pot. Add enough cold water to cover by 3 inches and soak overnight. Drain beans, reserving 3 cups soaking liquid. Return beans to pot. Add enough cold water to cover. Simmer beans until tender, stirring frequently, about 2 hours. Drain well. Heat oil in heavy large Dutch oven over medium heat. Add bell peppers, 1 onion, garlic, cumin, chili, basil, oregano and Tabasco and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add beans, reserved soaking liquid, green chilies and tomato sauce and bring to boil. Reduce heat to low, cover and cook until chili is thick, stirring occasionally, about 45 minutes. Mix in lime juice. Season with salt and pepper. Ladle chili into bowls. Serve, passing tomatoes, red onion, cheese, sour cream, cilantro, and chips separately. Note: I usually salt the beans while they are cooking. I think they are better when cooked with salt. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.