Tuesday, March 14, 2006

Black Bean Soup

I tried this recipe from AllRecipes.com because it was rated highly. The only thing that I can figure is that it was rated by vegetarians, because to me, this just lacked the depth of flavor I would expect from a bean soup. I think that switching to a chicken broth would help. Or perhaps adding some ham steak would enhance the flavor. Next, I think that I'll try the America's Test Kitchen recipe for black bean soup. After I've tried it, I'll have a full report!

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chile powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

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