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Black Bean Soup Recipe
Serves 8 Ingredients: 1 cup onion, chopped, 1 large
4 clove garlic, finely chopped
2 tbsp vegetable oil
1 lb black beans, dried
2 cup ham, smoked, cooked, cubed
6 cup chicken broth
2 tbsp new mexico chile, ground
1/2 tsp celery seed
1 tbsp oregano leaves, dried
2 tsp cumin, ground
1 cup celery, chopped
28 oz whole tomatoes, undrained
1 chipotle chile
1/3 cup whipping cream
2/3 cup dairy sour cream
1 red bell pepper, chopped
Instructions: 1. Cook and stir onion, celery and garlic in 4-quart Dutch oven until onion is tender.
2. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling.
3. Boil for 2 minutes; reduce heat.
4. Cover and simmer until beans are tender, about 2 1/2 hours.
5. Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth.
6. Repeat with remaining soup.
7. Serve with Quick Creme Fraiche and Bell Pepper.
8. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream.
9. Cover and refrigerate up to 48 hours.
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