Black Bean Soup with Cilantro-Tomato Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 teaspoons minced garlic
- 2 1/2 teaspoons ground cumin
- Carbohydrate 47 g(16%)
- Fat 2 g(2%)
- Fiber 12 g(47%)
- Protein 16 g(33%)
- Saturated Fat 0 g(2%)
- Sodium 90 mg(4%)
- Calories 261
Preparation Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans. Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour. Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.) Top soup with salsa and serve.
Preparation Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans. Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour. Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.) Top soup with salsa and serve.
