listersgirl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
listersgirl) wrote2004-11-14 12:30 pm
listersgirl) wrote2004-11-14 12:30 pm
Chapter 16: Heartwarming and UL-Approved
It's perfect soup weather these days, don't you think? ("You", in this case, meaning people who are experiencing the same fall-to-winter, hovering around zero weather that I am.)
So I am soliciting for soup recipes. Vegetarian, please, but other than that I'm easy; I like pretty much anything.
And, because turnabout is fair play, here is the recipe for the extremely tasty black bean soup I made last week.
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups finely chopped onions
3 garlic cloves, minced
1 jalapeno, minced, or 1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained canned diced tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16-ounce cans)
1/4 cup chopped fresh cilantro
additional water
yogurt or sour cream (optional)
Soak the sun-dried tomatoes in the boiling water.
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, water, and the tomatoes, juice included. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer.
Drain and chop the sun-dried tomatoes, and add to the soup. Cook for 5 to 10 minutes longer, until the onions are soft. Stir in the cilantro and remove from the heat. Puree half the soup in a food processor or blender and return it to the pot. Add water if needed if the soup is too thick. Reheat and serve with a dollop of sour cream or yogurt, if desired.
Because of Canadian can sizes, I had more beans (2 19-ounce cans) and more tomatoes (a 32-ounce can), but it didn't seem to make any difference. And if you don't have a blender or food processor, you could probably just eat it as is, without pureeing part of the soup. It's really tasty, though, and not at all bland like I find some black bean soups to be.
(From Moosewood Restaurant Cooks at Home)
So I am soliciting for soup recipes. Vegetarian, please, but other than that I'm easy; I like pretty much anything.
And, because turnabout is fair play, here is the recipe for the extremely tasty black bean soup I made last week.
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups finely chopped onions
3 garlic cloves, minced
1 jalapeno, minced, or 1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained canned diced tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16-ounce cans)
1/4 cup chopped fresh cilantro
additional water
yogurt or sour cream (optional)
Soak the sun-dried tomatoes in the boiling water.
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, water, and the tomatoes, juice included. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer.
Drain and chop the sun-dried tomatoes, and add to the soup. Cook for 5 to 10 minutes longer, until the onions are soft. Stir in the cilantro and remove from the heat. Puree half the soup in a food processor or blender and return it to the pot. Add water if needed if the soup is too thick. Reheat and serve with a dollop of sour cream or yogurt, if desired.
Because of Canadian can sizes, I had more beans (2 19-ounce cans) and more tomatoes (a 32-ounce can), but it didn't seem to make any difference. And if you don't have a blender or food processor, you could probably just eat it as is, without pureeing part of the soup. It's really tasty, though, and not at all bland like I find some black bean soups to be.
(From Moosewood Restaurant Cooks at Home)