Spicy tomato soup with black beans, potato and squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil; or |
| Olive oil spray | ||
| 2 | tablespoons | Minced shallot |
| 2 | Cloves minced garlic | |
| ¼ | teaspoon | Cumin |
| ⅓ | cup | Potatoes; 1/2-inch cubes |
| ⅓ | cup | Winter squash; 1/4-inch cubes (Carrot may be substituted) |
| ½ | teaspoon | Dried oregano; Mexican pepper |
| 1 | cup | Beef stock; see note |
| Juice from canned tomatoes; plus water, to make 1-cup | ||
| 1 | tablespoon | Vegetable flakes; seasoning mix |
| 2 | tablespoons | Mole sauce; commercial blend |
| 15 | ounces | Tomatoes; canned, chopped |
| ¼ | teaspoon | Cayenne pepper; or to taste |
| 2 | tablespoons | Tomato paste; or puree |
| 15 | ounces | Cooked black beans; drained |
| ½ | cup | Cucumber; minced |
| 1 | tablespoon | Fresh lime juice |
| 8 | French baguette slices | |
Directions
SAUTE
REST
GARNISH
In a non-stick, medium sauce pan saute the shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt.
Saute for 2 to 3 minutes until slightly browned and aromatic. Add the beef broth (or vegetarian broth), the watery tomato juice, vegetable flakes (Perc or Mrs. Dash, etc.) and simmer 5 to 8 minutes or until the potatoes are fork-tender. Add the tomatoes, cayenne, tomato paste and beans; stir well; reduced heat, partially cover and cook for about 15 minutes. Make the simple cucumber relish and let stand at least 10 minutes. To thicken, puree about ¼ of the soup, and blend well. Some soup should now cling to the spoon.
Taste the soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping.
Serves 2 to 4 as main or entree. Makes about 5 cups. PER 1¼ CUP SERVING: 200 cals, 1⅗ g fat With bread, 335 cals, 3⅒ g fat.
NOTES : SANTIAGO'S CAFE * 660 Oswego * Victoria, BC * Near the Clipper landing. Menu of small plates and tapas from Latin and South America, particularly Brazil. Bistro scene. REVIEW 97 Sep: One rainy day after touring we stopped by for some comfort food. Their black bean soup was unexpected and frankly, "defanged" -- but the idea was good. It was basically a tomato soup with some potato and carrot and black beans and a timid pepper. Here, on the up side, is our (tested) revved up revision with fire and ice (cayenne and cukes). -- patHanneman Recipe by: Hanneman | Idea from Santiago's Cafe, Victoria, BC Posted to MC-Recipe Digest V1 #812 by KitPATh <phannema@...> on Sep 27, 1997