Black Bean Soup - I know it's not Polish

[justjohn]

Het folks,

Made the following recipe a few days ago amd everybody raved about it. Thought I would share, so enjoy !!!!


Black Bean soup

Black Bean Soup
Ingredients:

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 cans (16 oz each) Mexican style tomatoes with mild green chilies (do not drain)
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) chicken broth
2 teaspoons ground cumin

Garnishes: Try any or all of these: Thinly sliced scallions, chopped cilantro, cubed avocado, sour cream.

Directions:
In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender. In a blender or food processor, combine the onions, tomatoes and the beans. Process until smooth (this can be done in 2 batches, if necessary). In the medium saucepan, combine the bean mixture, broth, and cumin. Cook over low heat for about 15 minutes, stirring occasionally. Serve the soup hot, topping each bowl with any or all of the garnishes. Serves 4-6.

Per serving (at 4 servings): 122 calories; 5g fat; 6g protein; 14g carbs; 5g fiber; 0mg cholesterol; 395mg sodium

[Bob S]

John The Just. Thanks for the posting, I really like bean soup. I think this may be a Cuban recipe or Cuban influenced. I have some Cuban friends and they like Black Beans and Rice.

[rdywenur]

JJ sounds good. I have a recipe around somewhere for black bean soup (no toamtoes) It is served with a dollop of sour cream and a splash of sherry

Here is one for you.....


Thai Coconut Milk Soup
prep time: 00:25
cook time: 00:12
serves: 3-4
cost: $5.80

You have to go to an Asian food store to get most of these ingredients, but if you can accomplish that, this soup is amazing!! Serve with other Asian or Thai dishes.
4 13.5 oz cans coconut milk

2 stalks lemongrass
1 T galangal or ginger, finely chopped
1 chicken breast half

3 fresh kaffir lime leaves
4 small hot chili peppers
1 lime
2 T fish sauce

You can also add mushrooms to it.


Carefully open up cans of coconut milk and spoon the top layer (the "coconut cream") into a bowl. Pour the thin, bottom layer (the "coconut milk") into a medium sauce pan. Heat over medium heat until gently simmering.

Meanwhile, take the dry outer stalks off the lemongrass and smash the grass with the dull side of a knife. Cut into 2 inch pieces. Add lemongrass and galangal or ginger to the milk and simmer, uncovered, for 5 minutes.

Cut chicken into 1/2 inch cubes. Add to soup and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, 4 minutes.

Remove the center vein from the lime leaves and smash chilis with the blunt end of a knife. Add lime leaves, chilies, and 1/2 c of the coconut cream to the soup. Simmer 2 minutes.

Add juice from the lime and fish sauce and remove from heat until ready to serve.

When ready to serve soup, heat if necessary and remove chilies. The lemongrass is probably not tender enough to eat, but the lime leaves can be eaten.
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