Vegetarian Black Bean Soup

Recipe Ingredients

		Chili
2 cups	320g / 11oz	Dried black beans
6 cups	1422ml	Boiling water
2 cups	125g / 4.4oz	Onions - chopped (large)
6 cups	558g / 19oz	Garlic cloves - minced (large)
1		Green bell pepper - diced
1 teaspoon	5ml	Ground cumin
2 teaspoons	10ml	Fresh jalapeño chiles (medium)
4 cups	948ml	Defatted stock
1/2 cup	118ml	Madeira or Sherry - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnishes
1		Lime wedge
		Minced white onion
		Chopped cilantro
		Hard-cooked egg - minced
		Chopped red bell pepper

Recipe Instructions

To prepare chili, place beans in large Dutch oven and cover with the boiling water. Let stand, covered, overnight. Discard water and add fresh 6 cups of water; add onions, garlic, bell pepper, cumin, jalapeños and stock. Bring to boil, then lower heat and simmer very slowly 2 to 3 hours until beans are very tender, adding more stock if necessary to keep from scorching.

Drain beans, reserving cooking liquid and returning it to pot. Puree beans, 1 to 2 cups at a time, in blender or food processor, and add to liquid. (Some beans may be left whole if desired. Add more stock to thin soup to consistency you prefer.) Simmer 10 minutes. Add Madeira and salt and pepper to taste.

Remove from heat. Serve with garnishes of lime, onion, cilantro, egg and bell pepper.

This recipe yields 10 to 12 servings.

Nutrition Analysis Per 1/12 Serving: Calories 160; Carbohydrates 26 g; Protein 9 g; Fat 1 g, including sat. fat 0 g; Cholesterol 0 mg; Sodium 350 mg; Calcium 75 mg; Dietary fiber 6 g.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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