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Sunday, February 10, 2013

Southwestern Black Bean Soup

Winter, a time for hot dishes and warm drinks. Nothing warms the stomach better than a nice soup. Black beans are healthy and taste great.

                                                      Southwestern Black Bean Soup

1 bag dry black beans, clean, soak overnight, drain and rinse.
2 qts chicken broth
2 cups water
1 large carrot, rough chopped
1/2 onion, red or white, chopped
3 garlic cloves, peeled and mashed
1 bay leaf
2 tsp cumin powder
1/2 tsp smoked paprika
1/4 tsp sage powder
salt, pepper to taste
4-5 shakes hot sauce.

In a large pot, add carrot, onion, garlic, bay leaf, cumin, paprika, sage beans and broth. Add water as needed to cover. Bring to a boil, reduce to a simmer. Stir occasionally and add water as needed. Skim foam from pot. Cook covered 2-2 1/2 hours until beans are tender and liquid develops a good black bean taste.

Remove bay leaf. Buzz soup with blender, buzz stick or mash with masher to break up beans and release into liquid. For a creamy soup, strain through large strainer to remove pulp. Flavor with salt, pepper and hot sauce.

Top with a pico de gallo, sour cream or cheese.
                                                                         Pico de Gallo

1/4 onion, white or red, small dice
1 small jalapeno, seeded, small dice
2 tbl spoons chopped cilantro
1/2 cup tomato, diced
1 tbl spoon lime juice
1 tsp olive oil
salt, pepper to taste

Top soup with a tablespoon of pico de gallo for added flavor.