Post by marlaoh on Apr 24, 2003 5:00:24 GMT -6
Black Bean Soup
Makes:
4 servings
Ingredients:
10 ounces dried black beans, washed and soaked overnight
6 cups water
1 medium onion, chopped
3 cloves of garlic
2 tomatoes, peeled
2 tablespoons garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup non/lowfat yogurt or sour cream
Directions:
Drain the beans and combine with the water and half the onion in a 4-quart pot. Bring to a boil over high heat. Add the 3 cloves of garlic. Reduce the heat, cover, and simmer for 1 1/2-2 hours.
Blend together the tomatoes, second half of onion, minced garlic, and cumin. Heat olive oil in a pan over medium-high heat, and add the tomato mixture. Cook for 5-10 minutes, stirring frequently. Stir in 1 cup of the liquid from the beans, reduce heat to medium low, and simmer for 15-17 minutes. Stir into the beans, mix well.
Taste and adjust seasoning if necessary. Add 1-2 spoonfuls of yogurt or sour cream to each serving.
Makes:
4 servings
Ingredients:
10 ounces dried black beans, washed and soaked overnight
6 cups water
1 medium onion, chopped
3 cloves of garlic
2 tomatoes, peeled
2 tablespoons garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup non/lowfat yogurt or sour cream
Directions:
Drain the beans and combine with the water and half the onion in a 4-quart pot. Bring to a boil over high heat. Add the 3 cloves of garlic. Reduce the heat, cover, and simmer for 1 1/2-2 hours.
Blend together the tomatoes, second half of onion, minced garlic, and cumin. Heat olive oil in a pan over medium-high heat, and add the tomato mixture. Cook for 5-10 minutes, stirring frequently. Stir in 1 cup of the liquid from the beans, reduce heat to medium low, and simmer for 15-17 minutes. Stir into the beans, mix well.
Taste and adjust seasoning if necessary. Add 1-2 spoonfuls of yogurt or sour cream to each serving.