Black Bean Soup |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 7 cups chicken or vegetable stock | 2 cups dried black beans free of stones, soaked in water overnight | 1 cup medium hot salsa (or Firecracker Sauce) |
| 1 medium onion, minced | 1 garlic clove, minced | 1 teaspoon cumin |
| 1 teaspoon black pepper | sour cream | FIRECRACKER SAUCE: 1 red sweet pepper, thinly sliced |
| 1 green bell pepper, thinly sliced | 4 small jalapenos, cut in rings or seeded and minced | 2 firecracker peppers (difficult to find: substitute 4 Tabasco peppers), diced |
| 1 medium onion, thinly sliced | 2 tablespoons olive oil | 1 tablespoon chopped fresh thyme leaves |
| 2 teaspoons dried oregano | 3 cups tomato sauce or pureed tomatoes | 1 cup Bloody Mary mix (Zing Zang) |
| 1/4 cup hot sauce | 1 tablespoon sugar | 2 teaspoons salt |
| 1 | Bring the stock to a boil. Add the beans, salsa, onion, garlic, cumin, and pepper, and simmer until the beans are tender, about 1-1/2 hours. Stir often. Let stand for 1 hour off the heat, covered, or best of all, place in a slow cooker on low. Taste before serving and add salt if necessary. To serve, put a dollop of sour cream on top. |
| 2 | In a medium pot saute all of the peppers and the onion in the olive oil over high heat, and add the thyme and oregano. Continue to cook on high heat, stirring until the ingredients brown somewhat, about 5 minutes. Add the tomatoes, Bloody Mary mix, hot sauce, sugar, and salt. Simmer on low heat for about 20 minutes. |