Black Bean Soup with Avacado Salsa
Find a Conversation
| Thu, 01-13-2005 - 1:51pm |
Found this recipe and thought I would share looks veeeeeeeeerrrrrrryy yummy. I am going to try it this weekend!
Black Bean Soup with Avocado Salsa
A FoodFit Chef's Recipe
by Joyce Goldstein![]()
For the Avocado Salsa:
2 avocados, chopped small
1 cup peeled, seeded and diced tomatoes
2 minced serrano chili peppers, or to taste
2 tablespoons finely minced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped cilantro
salt, to taste
freshly ground black pepper
For the Soup:
4 cups black beans, soaked overnight in water to cover
9 cups water or chicken stock
2 slices Canadian bacon
2 tablespoons olive oil
2 large onions, diced, about 3 cups
6 cloves garlic, chopped
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon ground cumin![]()
For the Avocado Salsa:
1. Combine all ingredients in a bowl and refrigerate.
For the Black Bean Soup:
2. Drain the beans and rinse. Place these in a large pot and cover with fresh water or chicken stock. Add the bacon.
3. Heat the olive oil in a large sauté pan over moderate heat. Add the onions and sauté until tender, about 7 minutes. Add the garlic cloves, cinnamon and cumin and cook for 2 minutes longer.
4. Add the onion mixture to the beans. Bring to a boil and simmer about 1 1/2 hours, or until the beans are very soft. Puree the soup. Adjust the seasoning.
5. Ladle the soup in to bowls. Add a dollop of sour cream to each bowl and a scoop of avocado salsa.
Serving Size: 1 bowl
| Thu, 01-13-2005 - 3:45pm |







