Cuisinart CSB-175P1 User Manual - Page 15
Black Bean Soup
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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 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. Blend on Low for about 20 seconds and then switch to High and 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. 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 15