Joan's Black Bean Soup with Cilantro
Joan's Black Bean Soup with Cilantro
submitted by rosskat@pipeline.comfrom New York, USA
1 pkg ( 1 lb ) dried black beans
water or stock to cover when cooking
6 cloves garlic minced
1 large carrot coarse chopped
1 large onion coarse chopped
salt
pepper
dashes of hot sauce
dried or fresh cilantro to taste
garnish:
sour cream, grated carrot or chopped cilantro
Cover beans with water and soak over night. Drain and rinse. Place in soup pot and cover
2 inches over beans with chicken stock or water. Add onions, carrots and garlic.
Bring to a boil. Reduce heat , cover and simmer until beans are very tender. With a
hand blender, puree soup smooth. Season with salt, pepper, dashes of hot sauce and either
fresh chopped cilantro or dried to taste. Simmer soup another 10 minutes to blend flavors.
Serve in bowls and garnish if desired with dollops of sour cream, grated carrot and finely
chopped cilantro. Yield 8 serving. Soup freezes well.
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