Black Bean Soup
|Dried black beans||1 Pound, quick-cooked until soft|
|Water/Chicken stock||8 Cup (128 tbs)|
|Carrots||2 , diced|
|Celery stalks||2 , diced|
|Red onion||1 Small, chopped|
|Red bell pepper||1 , diced|
|Garlic||4 Clove (20 gm), finely chopped or pressed|
|Ginger slice||1 , finely chopped (The Size Of A Quarter)|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Cayenne pepper||1 Teaspoon|
|Chopped fresh cilantro||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Sour cream/Yogurt||4 Tablespoon|
1. Place all the ingredients (except the optional ones) in a heavy-bottomed 8-quart stockpot and bring to a gentle boil.
2. Reduce heat to low and cook, partially covered, for about 2-4 hours, depending upon consistency desired.
3. If you want a pureed soup or partially pureed soup, simply place at least half the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.
4. Just prior to serving, squeeze the juice of 1/4 lime on each serving and garnish with cilantro, basil, scallions, and sour cream or yogurt.