Doug's black bean soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 medium Onion; chopped fine
1 Carrot; chopped fine
4 Garlic cloves; chopped fine
2 Jalapenos; seeded and chopped medium
1 Habaneros; seeded and chopped fine, up to 2
8 cups Good chicken stock
2 cans (540 ml) of black beans; drained and rinsed, or 4 cups cooked black beans
Salt to taste
Freshly ground black pepper to taste
Cumin to taste
1 large Tomato; skinned, seeded and chopped

In a large soup pot, heat the oil, and add the onion, carrot, garlic and peppers, and saute until just tender...add the peppers and cumin, and heat for another minute for to blend it in and then add the stock and the beans, and bring to a boil. Reduce to simmer and cook for about another 15 minutes, then remove about half of the beans and puree in a blender or food processor, return this to the pot, and heat again, add salt and more black pepper to in bowls and top with the chopped up tomato, and more hot pepper sauce of your choice....I can hear you all the way from Oz, Luke! Cheers, Doug in BC

Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Jan 27, 1999, converted by MM_Buster v2.0l.

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