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Black Bean Soup With Cilantro
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10 sun-dried tomatoes soaked in hot water until soft
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon canola oil
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons chipotles in adobe sauce, chopped
1/3 cup water
1 can (28 ounces) chopped tomatoes
2 cans (16 ounces each) black beans, undrained
1/4 cup chopped cilantro, optional
Salt and pepper, to taste
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In a stockpot, sauté onions and garlic in oil for five minutes or until translucent. Add cumin and chili
powder and sauté for an additional minute. Add chipotles, water, tomatoes and black beans with their liquid. Simmer for 10 minutes. Chop sun-dried tomatoes and add to
the soup. Simmer for an additional 10 to 15 minutes.
Puree soup in a blender. Stir in cilantro, if using, and season to taste with salt and pepper.
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Serves six.
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