Inn At Cedar Crossing Black Bean Tomato Soup

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Inn At Cedar Crossing Black Bean Tomato Soup Ingredients

1/4 c Vegetable oil	1 1/2 qt Water
1 md Onion; chopped	1 tb Oregano
4 Ribs celery; chopped	4 ds Hot-pepper sauce
1 lg Carrot; chopped	1 ts Cayenne pepper
1/4 c Fresh chopped garlic	1 Bay leaf
2 c White wine	3 lg Tomatoes; diced
1/4 c Tomato paste	2 tb Light chili powder
1 tb Black pepper	6 c Black beans; soaked in water
1 tb Kosher salt	Creme fraiche or sour cream
1 tb Cumin

Instructions for Inn At Cedar Crossing Black Bean Tomato Soup

Notes: Inn at Cedar Crossing at 336 Louisiana Street, Sturgeon Bay, WI. Milwaukee Journal Sentinel. Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food. Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings. chef Joel Mathews. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998

Main Ingredient: SoupCuisine: Uncategorized

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