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Full Online Book HomeLearning KitchenSoups - Black Bean Soup
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Soups - Black Bean Soup Post by :kevlawton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3041

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Soups - Black Bean Soup

1 Lb. Black beans
1 onion diced
1 ham bone or ham hock
1 small green pepper, minced
1 small onion, minced
or 2 cloves garlic, minced
1 tsp. cumin seed
1 tsp. oregano
1/2 tsp. coriander seed (optional)
1/4 to 1/2 tsp. red pepper flakes


Cook beans until almost tender. Saute peppers, onion and garlic until soft. Add to beans.

Toast cumin, oregano, coriander, and red pepper flakes in a heavy skillet. Let cool and then grind in a spice grinder or mortar. Add to soup.
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10 sun dried tomatoes (not packed in oil) 1 cup boiling water 1-1/2 cups finely chopped onions 3 garlic cloves, minced or pressed 1 jalapeno chile, minced, or 1/4 tsp. cayenne 2 Tblsp. vegetable oil 1 tsp. ground cumin 1/3 cup water 3 cups undrained canned tomatoes (28 oz. can) 4 cups undrained cooked black beans (two 16-oz. cans) 1/4 cup chopped fresh cilantro additional water or tomato juice Tofu Sour Cream In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside. In a soup pot, saute the onions, garlic and chile or cayenne
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1 cup white beans 1 small onion -- diced 1 bay leaf 2 potato -- peeled and chopped 2 carrot -- peeled and chopped 2 stalks celery -- peeled and chopped 1 leek -- cleaned and chopped 1 parsnip -- peeled and chopped 2 cloves garlic -- peeled and chopped 4 sprigs thyme 1 tablespoon chicken base 1 tablespoon tomato base 1 tablespoon tomato paste salt as needed 2 tablespoons olive oil Cook beans with onion and bay leaf in 2 quarts water until tender. Add remaining ingredients and cook till soft. Blend with immersion blender or puree in food processor.
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