Black Bean Soup with Sherry

Black Bean's what's for dinner 

Black Bean Soup…it’s what’s for dinner

I came across this recipe in Fine Cooking magazine. I’m always looking to try new recipes and this sounded healthy and delicious! It’s relatively quick and easy to make… only 3 real steps.  Definitely a fool proof recipe worth trying!

3 Tbs. extra virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded and finely chopped
3 medium garlic cloves
2 cups lower-salt chicken broth
Two 15 1/2 oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbs. tomato paste
1/4 cup dry sherry, preferably fino but not necessary
Kosher salt and ground pepper

1) Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes. *Note: I added potatoes, celery and carrots at this point to make it more hearty*

2) Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.

3) Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

*Note I modified this recipe by sprinkling in some cayenne pepper to give it a little more zing.  This is definitely one that you could spice up or down to your liking.

nutrition information (per serving):
Calories (kcal): 310; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 13
See this recipe in Fine Cooking 107, pp. 25
September 2, 2010

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