Quick & 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 (1 1/2 Cups)|
|Sweet green pepper||1 Large, cored (1 Cup, Cored, Seeded, And Coarsely Chopped)|
|Garlic||4 Clove (20 gm), slivered|
|Chili powder||2 Teaspoon|
|Dried marjoram||3⁄4 Teaspoon, crumbled|
|Frozen corn kernels||10 Ounce (1 Package)|
|Coriander/ cilantro/1/2 cup minced parsley mixed with 3 teaspoons dried cilantro||1⁄2 Cup (8 tbs), minced|
|Lime juice||2 Tablespoon|
|Hot red pepper sauce||1 Teaspoon|
|Plain low-fat yogurt||1 Cup (16 tbs), chopped|
|Chopped green onions||6|
1 In a large stockpot 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 stockpot, 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, and cook for 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. Cook for 4 minutes or until the corn is heated through. Garnish with a dollop of yogurt and a sprinkling of green onions if desired.