Southwest Black Bean Soup Recipe
Ingredients
| 1 cup dried black beans, sorted and rinsed | ||
| 5 1/2 cups chicken broth, defatted | ||
| 1/3 cup dry sherry or nonalcoholic red wine | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 1 carrot, coarsely chopped | ||
| 2 stalks celery, coarsely chopped | ||
| Bay Leaf | 1 | |
| Snipped parsley | 1 Tablespoon | |
| Ground cumin | 1 1/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Liquid smoke | 1/4 Teaspoon | |
| Egg whites | 2 | |
| Monterey jack cheese | 1/2 Cup (16 tbs) | |
| Red chili peppers (optional) | ||
Directions
In a large saucepan, combine the beans and broth.
Bring to a boil, then reduce the heat.
Cover and simmer for 30 to 40 minutes or until the beans are fork-tender.
Meanwhile, in a large skillet, combine the sherry or wine, onions and garlic.
Cook and stir until the onions are tender.
Add the onion mixture to the beans.
Then add the carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.
Bring to a boil, then reduce the heat.
Cover and simmer for 20 to 30 minutes or until the vegetables are tender.
Remove and discard the bay leaf.
Transfer half of the bean mixture to a blender or food processor.
Blend or process until smooth.
Return the mixture to the saucepan with the remaining bean mixture.
Heat through.
To serve, press the egg whites through a sieve.
Ladle the soup into individual bowls.
Top with the egg whites and cheese.
If desired, top with lime slices and chili peppers.
Bring to a boil, then reduce the heat.
Cover and simmer for 30 to 40 minutes or until the beans are fork-tender.
Meanwhile, in a large skillet, combine the sherry or wine, onions and garlic.
Cook and stir until the onions are tender.
Add the onion mixture to the beans.
Then add the carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.
Bring to a boil, then reduce the heat.
Cover and simmer for 20 to 30 minutes or until the vegetables are tender.
Remove and discard the bay leaf.
Transfer half of the bean mixture to a blender or food processor.
Blend or process until smooth.
Return the mixture to the saucepan with the remaining bean mixture.
Heat through.
To serve, press the egg whites through a sieve.
Ladle the soup into individual bowls.
Top with the egg whites and cheese.
If desired, top with lime slices and chili peppers.
Chef
