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Recipe Name: Black Bean Soup Moosewood Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

10 Sun-dried tomatoes, not
packed in oil
1 Cup(s) Boiling water
1 1/2 Cup(s) Onions, finely chopped
3 Garlic cloves, minced or
1 Jalapeno chile, minced or
1/4 teaspoon cayenne
2 Tablespoon(s) Vegetable oil
1 Teaspoon(s) Ground cumin
1/3 Cup(s) Water
3 Cup(s) Tomatoes, 28-ounce can -
32 Ounce(s) Black beans, canned or 4
cups cooked with their
1 Cup(s) Cilantro, chopped fresh
Additional water or tomato
yogurt or sour cream
In a small bowl, cover the sun-dried tomatoes with the boiling water
and set aside. In a soup pot, saute' the onions, garlic, and chile or
cayenne in the oil for about 5 minutes, stirring frequently, until the
onions are translucent. Add the cumin, 1/3 cup water, and the juice
from the tomatoes. Break up the tomatoes by squeezing them into the
soup pot, or chop them coarsely right in the can and add them to the
pot. Cover and bring to a boil. lower the heat and simmer; covered,
for 5 minutes. Add the black beans and their liquid, and continue to
simmer, stirring occasionally to prevent sticking. Drain and chop the
softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10
minutes longer, until the onions are tender. Stir in the cilantro and
remove the soup from the heat. Puree half of the soup in a blender or
food processor and return it to the pot. If the soup is too thick, add
some water or tomato juice. Reheat gently. Serve each bowl of soup
with a dollop of yogurt or sour cream. Source: Moosewood Restaurant
Cooks at Home. Adapted for MasterCook by Brenda Adams
<>; mc 5 /11/97 Recipe by: Moosewood
Restaurant Cooks at Home Posted to recipelu-digest by Badams
<> on Feb 25, 1998

Nutrition (calculated from recipe ingredients)
Calories: 676
Calories From Fat: 356
Total Fat: 42.2g
Cholesterol: 0mg
Sodium: 559.9mg
Potassium: 1349mg
Carbohydrates: 65.4g
Fiber: 16.1g
Sugar: 18.5g
Protein: 18.7g

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