| Quick Black Bean Soup |
From "Ask DIY"
episode ADI-109 |
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Q: I'm looking for a hearty soup recipe that's good for watching the games with the guys.
A: (Ask DIY Cooking expert Paul Sturkey) Try this hearty, spicy Quick Black Bean Soup. Materials:
Cutting board and knife
Four-quart stockpot or saucepan
Handheld blender (optional)
Ingredients:
1/4 cup onion, diced
1 Tbs. garlic, minced
1/4 cup celery, diced
1/4 cup green bell pepper, diced
1 chipotle pepper, fresh or canned, diced
2 oz. bacon, diced
4 cups already cooked blacked beans
1 qt. chicken stock
1 qt. beef stock
3 Tbs. ground cumin
1 Tbs. chili powder
2 dashes Worchestershire sauce
1/4 cup red bell pepper, diced
1/8 cup fresh cilantro, minced
2 oz. fresh corn, cut from cob, or frozen (optional)
2 oz. green tomatoes or tomatillos, diced (optional)
1/8 cup scallions, diced
Shot of sherry or cider vinegar
Optional: Andouille or chorizo sausage, cooked chicken, or crawfish
Optional garnish: sour cream, slivered red bell pepper
Buyer's guide: Find chipotle, essentially smoked jalapeC1o peppers, fresh or canned at a Mexican market or the ethnic-foods aisle of a large grocery store. Tomatilloes are those palm-sized green vegetables with brown husks in the produce section.
Preparation:
- In a large saucepan, sautC) the diced bacon until it releases some fat and then add the diced onion, garlic and celery. SautC) just until the vegetables begin to caramelize (figure A).
- Add the canned or cooked black beans (figure B), chicken stock, beef stock, cumin, chili powder, and Worchestershire sauce and bring to a boil. Add the chipotle pepper (figure C). Reduce to a simmer and cook for 45 minutes.
Working smarter: If you have a bunch of just one stock -- chicken or beef -- in the pantry, use just one, don't buy more of the other. For a vegetarian version of the soup, use vegetable stock, and omit the bacon in the first step. You can also use water in place of stock. - Add some fresh vegetables and seasonings -- the red bell pepper, cilantro, corn, tomatillos and scallions, and warm through.
- If you like, add one or a mix of these optional ingredients to the soup: Andouille or chorizo sausage, diced cooked chicken, or crawfish (figure D). Warm through.
Note: If you'd like the soup to be even thicker, submerge a handheld blender to break up a few of the beans (figure E) before adding the meat or fresh vegetables. - Drizzle some sherry wine vinegar or cider vinegar on top of the soup, then stir just slightly.
- Serve the soup in bowls, on top of cooked rice, if you like. Garnish with sour cream and slivers of red bell pepper and serve corn muffins as an accompaniment.
For more information on Paul Sturkey and his Cincinnati restaurant, click here. Web site resources for Black Bean Soup: Black Bean Soup With Cilantro from HGTV.com Black Bean Soup With Turkey from Turkey Federation Ahoy.com Black Bean Soup from Gourmet Spot.com Vegetarian Black Bean Soup from CD Kitchen.com Black Bean and Rice Soup from Women.com Books: Bean Soup
By Sarah Hines-Stephens
ISBN: 0152021647
Red Wagon Books
Harcourt Inc. Trade Division
525 B St., Suite 1900
San Diego, CA 92101
Phone: 619-699-6560
Fax: 619-699-5555
Web site: www.harcourtbooks.com
The Soup Bible
By David Paul Larousse
ISBN: 0471135623
John Wiley & Sons Inc. (1997)
605 Third Ave.
New York, NY 10010
Phone: 212-576-9400
Fax: 212-481-1891
E-mail: info@wiley.com
Web site: www.wiley.com
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