Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Creamy Black Bean Soup
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2 cans black beans |
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1 1/2 tablespoons olive oil |
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2 cloves garlic, minced |
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1 medium onion, chopped |
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1 stalk celery, chopped |
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2 cups chicken broth |
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1/2 teaspoon salt |
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1/4 teaspoon black pepper |
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1 heaping teaspoon chili powder |
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1 heaping teaspoon cumin |
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1/2 cup cream |
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Tabasco and red pepper, to taste |
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Chopped green onions (optional) |
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Sour Cream |
Heat olive oil in heavy saucepan and saute onions, celery, and garlic, stirring occasionally until tender, around 3-5 minutes. Stir in beans, chicken broth, and seasonings. Bring to a boil, reduce h eat, and simmer, partially covered, about 30 minutes.
Cool slightly and puree about 75% of the soup in small batches in a blender. Return to pot and blend in cream. Season with hot sauce and red pepper to taste. Heat gently and serve in deep bowls sprinkled with onions and sour cream.
NOTE: I got this recipe from my daughter, Aysha, who got it from her good friend from Eustis. We both have the recipe for the Black Beans and Rice from the Columbia Restaurant in Tampa, and we both love it. When Aysha made this however, she called and said she'd probably never do the other again. It is great, but it takes half a day to cook AFTER soaking the beans overnight. (If any of you want that recipe, email back and I'll send it.) At any rate, this is quite light. I did cut the recipe in half and it was plenty for us. I eliminated the green onions, but the sour cream just made it! Served with a salad and the jiffy corn bread recipe I shared earlier, it is a total and complete meal!!!