*  Exported from  MasterCook  *
 
                          THE BEST BLACK BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Black beans, picked over,
                         -rinsed, and soaked for
   10                    Hours or longer in water to
                         -cover by at
                         Least 4 inches
    6       c            Beef broth
    8       c            Water
    1       cn           Tomatoes with their juice,
                         -chopped (28 to 32
                         Ounces)
    2       ts           Cumin
                         Salt to taste (Optional)
                         Freshly ground black pepper
                         -to taste
                         JALAPENO CREAM:
      2/3   c            Plain nonfat or low-fat
                         -yogurt
    1                    Or 2 fresh jalapenos OR
                         -pickled jalapenos, seeded
                         -and
                         Minced
    3       tb           Minced fresh parsley
    1       tb           Minced fresh cilantro
                         -(Optional)
                         GARNISHES (Optional):
      1/2   c            Chopped red onion
      1/2                Avocado, peeled, seeded, and
                         -chopped
 
   SOUP:
   
   Drain the beans and put them in a large, heavy pot.
   Add the broth and water.  Bring the beans to a boil,
   stirring them a few times, reduce the heat, and simmer
   the beans in the uncovered pot for 1 hour.
   
   Stir in the tomatoes with their juice and the cumin,
   and continue simmering the beans for 2 hours or until
   the beans are soft (check after 1 and 1 1/2 hours,
   since the timing depends on the dryness or age of the
   beans.)
   
   Transfer the mixture to a large bowl, and let the
   mixture cool briefly. Rinse out the pot.  Then puree
   the mixture in batches in a blender or food processor
   until the mixture is smooth, returning the puree to
   the pot as you go.
   
   Season the soup with the salt (if desired) and pepper,
   and bring the soup to a simmer.  If the soup is too
   thin, simmer it in the uncovered pot, stirring it
   often, until the desired consistency is reached.
   
   To prepare jalapeno cream, whisk together the yogurt,
   jalapenos, parsley, and, if you are using it,
   cilantro. Serve a dollop of the jalapeno cream atop
   each bowl of soup. If you wish, you may also garnish
   the soup with the chopped red onion and/or chopped
   avocado.
   
   PREPARATION TIPS:  You can prepare the soup up to 4
   days in advance and store it, covered, in the
   refrigerator. Or you can freeze it. The jalapeno cream
   can be prepared 1 or 2 days ahead.
   
   SERVING SUGGESTIONS:  In addition to the jalapeno
   cream, try garnishing the soup with chopped red onion
   and/or chopped avocado. With bread and salad, this
   soup could be the base for a light lunch.
   
   Makes 6 to 8 main or 8 to 10 first-course servings.
   
   [ “Jane Brody’s Good Food Gourmet”;1990; ISBN
   0-393-02878-X ]
   
   Posted by Fred Peters.
  
 
 
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