Cumin-spiced Black Bean Soup
Recipe courtesy of Bon Appétit cookbook
Serves 6
|
Cumin-spiced Black Bean Soup Click image to enlarge |
Heat oil in large pot over medium heat. Add onion, garlic and thyme. Sauté until onion is golden about 8 minutes. Add beans, bean liquid, 4 cups broth, tomatoes with jiuce, cumin and hot pepper sauce. Bring to a boil.
Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
Allow to cool slightly.
Working in 2 batches, puree 2 1/2 cups soup in a blender until smooth. Mix puree back into soup pot, bring to a simmer.
Season to taste with salt and pepper. Serve with a dollop of sour cream or yogurt(optional).
Note: Can be made 1 day ahead. Cool slightly, refigerate uncovered until cold, then cover and keep refigerated until ready to serve. To serve, bring soup to simmer, thinning with more broth if needed.
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. |