Easy Black Bean Soup
|Dried black beans||12 Ounce, rinsed and sorted (2 Cups)|
|Water||7 Cup (112 tbs)|
|Yellow onion||1 Large, coarsely chopped|
|Sweet green pepper||1 Large, cored, seeded, and coarsely chopped|
|Garlic||4 Clove (20 gm), slivered|
|Mild chili powder||2 Teaspoon|
|Cinnamon stick||1 , split lengthwise|
|Dried marjoram||3⁄4 Teaspoon, crumbled|
|Frozen corn kernels||10 Ounce (1 Package)|
|Minced cilantro/1/2 cup minced parsley mixed with 3 teaspoons dried cilantro||1⁄2 Cup (8 tbs) (Coriander)|
|Lime juice||2 Tablespoon|
|Hot red pepper sauce||1 Teaspoon|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped green onions||5|
1 In a large stock pot or 5-quart Dutch oven, bring the beans and enough cold water to cover them to a boil over moderate heat.
Boil for 2 minutes, then remove from the heat and let stand for 1 hour.
Drain and rinse.
2 Return the beans to the stock pot, add the water, onion, pepper, garlic, chili powder, bay leaves, cinnamon stick, and marjoram and bring to a boil over high heat.
Adjust the heat so that the mixture simmers gently, cover, andcookfor 1 hour or until beans are tender.
3 Remove and discard the bay leaves and cinnamon stick.
Stir in the corn, salt, cilantro, lime juice, and red pepper sauce if desired.
Cookfor4 minutes or until the corn is heated through.
Garnish with a dollop of yogurt and a sprinkling of green onions if desired.