Cuisinart RHB-100 User Manual - Page 13

Black Bean Soup This soup gets its rich texture from not rinsing the beans; the starchy liquid from the can is used to thicken the soup. Makes about 6 cups 1 tablespoon olive oil 2 garlic cloves, finely chopped ½ medium onion, finely chopped 1 jalapeño, seeded and finely chopped 1 red bell pepper, finely chopped 1¼ teaspoons kosher salt, divided 1 bay leaf 1 teaspoon ground cumin 3 cans (15 ounces each) black beans, not drained 1 cup chicken broth, low sodium 1 teaspoon red wine vinegar Crème fraîche or plain, whole-milk yogurt for serving Cilantro, chopped, for serving Tortilla chips for serving 1. Put the oil in a stockpot set over medium heat. Once the oil is hot, add the chopped vegetables and sauté until soft, about 5 to 7 minutes. 2. Add ¾ teaspoon of the salt, bay leaf, and cumin. Cook, while stirring, until nicely fragrant, about 1 minute. 3. Add the beans (with liquid from cans) and the broth. Simmer, partially covered, until all the ingredients are tender and the flavors have melded, about 20 to 25 minutes. Discard the bay leaf. 4. Remove soup from the heat. Use hand blender to blend until very smooth, about 1 minute in total. Add remaining salt and vinegar; blend an additional 10 to 15 seconds to incorporate. 5. Taste and adjust seasoning as desired. 6. Serve, topping with a dollop of crème fraîche, a pinch of the chopped cilantro and tortilla chips Curried Coconut and Butternut Squash Soup The rich and bright flavors of this soup provide some sunshine on a cold winter's day. Makes about 6 cups 1 tablespoon ghee or butter 1 small onion, finely chopped 1 small jalapeño, seeded and finely chopped 1 ½-inch piece ginger, peeled and finely chopped 1 garlic clove, finely chopped 1 tablespoon curry powder ¼ teaspoon kosher salt 4 cups butternut squash, cut into 1-inch cubes (about 2 pounds of squash) 1 can (13.5 ounces) coconut milk 2 cups chicken broth, may use low sodium 1. Put the ghee or butter into a large saucepan over medium/medium-low heat. Once the ghee/butter is hot, add the onion, jalapeño, ginger and garlic with the curry powder and salt. Heat until soft and fragrant, about 5 minutes. 2. Stir in the butternut squash to coat evenly with the spices. 3. Add the coconut milk and broth. Increase the heat so the liquid comes to a boil. Once boiling, reduce heat to maintain a steady simmer. When squash is soft, approximately 20 minutes, use hand blender to blend soup until completely smooth. 4. Taste and adjust seasoning accordingly. Nutritional information per serving (1 cup): Calories 293 (68% from fat) • carb. 20g • pro. 3g • fat 22g • sat. fat 17g • chol. 8mg • sod. 105mg • calc. 114mg • fiber 4g Nutritional information per serving (1 cup): Calories 288 (13% from fat) • carb. 47g • pro. 18g • fat 4g • sat. fat 1g • chol. 0mg • sod. 589mg • calc. 63mg • fiber 17g 13