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Maria's Spicy Black Bean Soup Recipe

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This recipe for Maria's Spicy Black Bean Soup, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Guzmán
Added: Monday, September 28, 2009


4 chopped carrots
1 chopped onion
1 clove minced garlic
1 T ground ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper (or a few shakes of hot sauce)
4 cups beef broth
2 16 oz. cans black beans, including liquid
1/2 cup rice
1/2 cup dry sherry
sour cream and/or cheese for garnish

In a large kettle, cook the carrots, onions and garlic on oil over moderate heat, stirring until soft. Stir in cumin, cayenne, and coriander. Cook while stirring for 1 minute. Add broth and beans w/their liquid. Bring to a boil, turn down heat and simmer 15 - 20 minutes. Add rice. Simmer 15 - 20 more minutes - until rice is done. (NOTE: If you want to use brown rice, add it with the beans and broth.) Stir in sherry. Garnish with sour cream or cheese or fresh cilantro or all three.




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