Black Bean Soup
Although this isn’t a traditional black bean soup for Brazilian feijoadas, you couldn’t tell by the rich flavor of this soup. Starting out with cooked black beans makes this a surprisingly easy and fast soup to make.
Ingredients:
3/4 cup chopped onion
3-1/2 cups vegetable stock
Three cloves freshly minced garlic
One large carrot, chopped
One stalk celery, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups cooked black beans
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/2 teaspoon lemon juice
1/2 cup apple juice
Freshly chopped cilantro for garnish
Directions:
Place the onion and 1/2 cup of vegetable stock in a heavy
soup pot and bring to a boil. Lower the heat and simmer,
stirring, until the onion becomes soft and transparent.
Then stir in garlic, carrot, and celery. Cook 5 minutes
over medium heat, stirring occasionally. Add coriander
and cumin and cook an additional 5 minutes. If the mixture
dries out, add more vegetable stock as needed. Add the
black beans, remaining stock, orange juice, and sherry
and let cook 20 minutes over medium heat, covered,
stirring occasionally. Add the peppers, lemon juice, and
apple juice before serving. Taste and adjust seasonings.
Put a half of the soup in a blender to make a thick puree.
Add back to soup. Garnish with cilantro.
Yield: 3 cups
Nutrition information per serving (1 cup):
Calories, 312
Fat: 1.3g
Saturated Fat: 0.1g
Cholesterol: 0mg
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