*  Exported from  MasterCook  *

                          Quick Black Bean Soup

Recipe By     : Deborah Madison, Prodigy Guest Chefs Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Dry black beans -- rinsed,
                        - soaked 6 hours or overnight
   1      sm            Onion -- diced
   1      cl            Garlic -- finely chopped
     1/2                Chipotle chile -- minced -OR-
   1      tb            Smoked chile salsa
  16      oz            Canned diced tomatoes --
                        - juice reserved
     1/2  bn            Cilantro
                        Garnishes:
                        Sour cream
                        Muenster or Monterey Jack
                        - cheese -- grated
                        Chile pequins or other small
                        - dried chiles

Drain the beans and put them in a soup pot with enough cold water to
cover by 2". Bring to a boil and skim off the foam that rises to the
surface; then add the onions and the garlic. Lower the heat and cook
until the onions are soft, about 15 minutes; add the tomatoes and
their juice, the pureed chiles and half the cilantro and lightly
salt. Simmer until the beans are tender, an hour or so. Occasionally
give them a stir while they're cooking. When done, taste for salt,
stir in the remaining cilantro and garnish as desired.


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