From rekeen@att.net Wed Sep 10 16:44:25 2003 Date: Wed, 10 Sep 2003 14:07:31 +0000 (UTC) From: doughboy7 Newsgroups: rec.food.recipes Subject: Southwestern Soup with Beans Followup-To: rec.food.cooking, rec.food.recipes Someone requested southwestern soup with beans. * Exported from MasterCook * Black Bean Soup --Vegetarian Recipe By :Bon Appetit Serving Size : 8 Preparation Time :0:00 Categories : Beans Chili Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup Dried Black Beans -- Rinsed 2 Tbsp Olive Oil 2 large Green Bell Pepper -- Chopped 1 large Onion -- Chopped 6 large Cloves Garlic -- Minced 2 Tbsp Ground Cumin 1 1/2 Tbsp Chili Powder 2 Tsp Dried Basil 1 Tsp Dried Oregano 1/2 Tsp Tabasco Sauce 8 Oz Diced Green Chiles -- Canned 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 Tortilla Chips -- Optional Place beans in large pot. Add enough water to cover by 3 inches and soak overnight. Drain beans, reserving 3 cups 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, onion, garlic, cumin, chili powder, 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 a 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. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 405 Calories; 5g Fat (11.8% calories from fat); 22g Protein; 70g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : I usually salt the beans while they are cooking. I think they are better when cooked with salt. I usually make only half of the recipe, as it makes a big pot even with half. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/