Inn at cedar crossing black bean tomato soup

Yield: 1 Servings

Measure Ingredient
¼ cup Vegetable oil
1 medium Onion; chopped
4 \N Ribs celery; chopped
1 large Carrot; chopped
¼ cup Fresh chopped garlic
2 cups White wine
¼ cup Tomato paste
1 tablespoon Black pepper
1 tablespoon Kosher salt
1 tablespoon Cumin
1½ quart Water
1 tablespoon Oregano
4 dashes Hot-pepper sauce
1 teaspoon Cayenne pepper
1 \N Bay leaf
3 larges Tomatoes; diced
2 tablespoons Light chili powder
6 cups Black beans; soaked in water overnight, drained, rinsed
\N \N Creme fraiche or sour cream for garnish

Notes: Inn at Cedar Crossing at 336 Louisiana Street, Sturgeon Bay, WI.

Milwaukee Journal Sentinel.

Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food. Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings.

chef Joel Mathews.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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