BIG LEAGUE BLACK BEAN SOUP
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Contents |
[edit] Description
Makes 6 (1-1/3 cup) servings
[edit] Ingredients
- 2 16-ounce cans black beans, drained
- 1 1/2 cups water
- 1 medium Onion, chopped
- 1 cup sliced celery
- 1 cup diced carrots
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 4-ounce can diced green chiles, drained
- 1/4 teaspoon ground black pepper
- 1 tablespoon dry sherry
- 3 cups hot cooked brown rice
- 1/2 cup sliced green onions for garnish
- 1/2 cup finely chopped tomato for garnish
[edit] Directions
Reserve 1 cup black beans. Puree remaining Beans with water in electric blender or food processor; set aside.
Cook Onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender crisp. Add broth, chiles, pepper and whole and pureed Beans. Simmer uncovered 10 to 15 minutes.
Remove from heat; stir in sherry. Top each serving with 1/2 cup rice. Garnish with green onions and tomato.
