American Black Bean Soup
Not always easy to find all the ingredients in the UK, but a spciy favourite when we can.
1 cup Large Onion, chopped
4 Clove Garlic, finely chopped
2 tbsp Vegetable Oil
1 lb Black Beans, Dried
6 cups Vegetable Broth or stock
2 tbsp Red Chiles, ground
2 tbsp Cilantro, Fresh
1 tbsp Oregano Leaves
2 tsp Cumin, ground
28 oz Whole Tomatoes, undrained
1 Chipotle Chile
For the Creme Fraiche
1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream
Chopped Red Bell Pepper to garnish
Cook and stir onion and garlic in oil in large 8 pints pan or Dutch oven until onion is tender.
Stir in remaining ingredients except the Quick
Creme Fraiche and Bell pepper; heat to boiling.
Boil for 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours.
1/4 of the soop into food processor workbowl fitted with steel blade or
into blender container, cover and process until smooth.
Repeat with remaining soup.
Serve with Quick Creme Fraiche and Bell Pepper.
Quick Creme Fraiche
Gradually stir whipping cream into sour cream. Cover and refrigerate for up to 48 hours.
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