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Spicy Black Bean Soup Recipe

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This recipe for Spicy Black Bean Soup, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Harris
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cleaned and chopped
1 jalapeño, ribs and seeds discarded, chopped
2 garlic cloves, minced
Three 15- to 19-ounce cans black beans, drained and rinsed
1 quart reduced-sodium chicken broth
1/3 cup dry sherry, optional
Salt and freshly ground pepper, to taste
Homemade or store-bought salsa
sour cream and chopped, fresh cilantro, for garnish

Directions:
Directions:
Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper and jalapeño. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the garlic and stir until it gives off its aroma, about 1 minute.

Stir in the beans and broth. Bring to a simmer over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer for 30 minutes. During the last 5 minutes, stir in the sherry, if using.

In batches, transfer the soup to a blender, process until smooth, and pour the puréed soup into a large bowl. (If you have an immersible hand blender, you can purée the soup right in the pot.) Season the soup with salt and pepper.

Serve the soup hot, with bowls of the salsa, sour cream, and cilantro passed on the side so each person can add whatever toppings they like.

Personal Notes:
Personal Notes:
Salsa recipe in miscellaneous section!

 

 

 

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