*  Exported from  MasterCook  *
 
                           QUICK BLACK BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Madison
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           Dry black beans
                         - rinsed and soaked
                         - 6 hrs or overnight
    1      sm            Onion -- diced
    1                    Garlic clove -- finely chopped
      1/2                Chipotle chile -- minced -OR-
    1      tablespoon    -Smoked Chile Salsa
   16      ounce         Canned peeled tomatoes
                         - chopped -- juice reserved
      1/2  bn            Cilantro
                         -----GARNISHES-----
                         Sour cream
                         Grated muenster cheese
                         -=OR=- Monterey Jack cheese
                         Chile pequins -- -=OR=- other
                         -Small dried Red Chiles
 
 DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a
couple of inches. Bring to a boil and skim off the foam that rises to the
surface; then add the onions and the garlic. Lower the heat and cook until the
onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed
chiles and half the cilantro and lightly salt. Simmer until the beans are tender,
an hour or so. Occasionally give them a stir while they're cooking. When done,
taste for salt, stir in the remaining cilantro and garnish as desired.
 
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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