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  • Black Bean Soup With Cilantro Tomato Salsa

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    Black Bean Soup With Cilantro Tomato Salsa
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. dry black beans
    • 2 1/2 tsp grnd cumin
    • 7 c. Roasted Vegetable Broth (see recipe)
    • 2 c. reserved cooked vegetables from Roasted Vegetable Broth
    • 2 tsp chopped garlic Salt to taste Freshly-grnd black pepper to taste Cilantro-Tomato Salsa (see recipe)

    Directions

    1. Place beans in large bowl. Pour sufficient cool water over beans to cover by 3 inches. Let soak overnight. Drain beans.
    2. Stir cumin in heavy large pot over medium heat till fragrant, about 20 seconds. Add in 7 c. broth and beans. Cover and simmer till beans are almost tender, about 1 hour.
    3. Puree reserved cooked vegetables in processor till smooth. Stir into soup. Add in garlic. Cover and simmer till beans are tender, about 30 min. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if you like.)
    4. Top soup with Cilantro-Tomato Salsa and serve.
    5. This recipe yields 4 servings.
    6. Comments: Begin preparing this a day before serving.

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