Spicy Tomato Soup with Black Beans, Potato and Squash

Spicy Tomato Soup with Black Beans, Potato and Squash Ingredients

SAUTE	Juice from canned tomatoes;
1/2 ts Olive oil; or	1 tb Vegetable flakes; seasoning
Olive oil spray	2 tb Mole sauce; commercial blend
2 tb Minced shallot	15 oz Tomatoes; canned, chopped
2 Cloves minced garlic	1/4 ts Cayenne pepper; or to taste
1/4 ts Cumin	2 tb Tomato paste; or puree
1/3 c Potatoes; 1/2-inch cubes	15 oz Cooked black beans; drained
1/3 c Winter squash; 1/4-inch	GARNISH
1/2 ts Dried oregano; Mexican	1/2 c Cucumber; minced
REST	1 tb Fresh lime juice
1 c Beef stock; see note	8 French baguette slices

Instructions for Spicy Tomato Soup with Black Beans, Potato and Squash

In a non-stick, medium sauce pan saute the shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt. Saute for 2 to 3 minutes until slightly browned and aromatic. Add the beef broth (or vegetarian broth), the watery tomato juice, vegetable flakes (Perc or Mrs. Dash, etc.) and simmer 5 to 8 minutes or until the potatoes are fork-tender. Add the tomatoes, cayenne, tomato paste and beans; stir well; reduced heat, partially cover and cook for about 15 minutes. Make the simple cucumber relish and let stand at least 10 minutes. To thicken, puree about 1/4 of the soup, and blend well. Some soup should now cling to the spoon. Taste the soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping. Serves 2 to 4 as main or entree. Makes about 5 cups. PER 1.25 CUP SERVING: 200 cals, 1.6 g fat With bread, 335 cals, 3.1 g fat. NOTES : SANTIAGOS CAFE * 660 Oswego * Victoria, BC * Near the Clipper landing. Menu of small plates and tapas from Latin and South America, particularly Brazil. Bistro scene. REVIEW 97 Sep: One rainy day after touring we stopped by for some comfort food. Their black bean soup was unexpected and frankly, "defanged" -- but the idea was good. It was basically a tomato soup with some potato and carrot and black beans and a timid pepper. Here, on the up side, is our (tested) revved up revision with fire and ice (cayenne and cukes). -- patHanneman Recipe by: Hanneman | Idea from Santiagos Cafe, Victoria, BC Posted to MC-Recipe Digest V1 #812 by KitPATh on Sep 27, 1997

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Black Beans	Cayenne	Cucumber
Cumin	Garlic	Lime Juice	Olive Oil
Oregano	Potato	Season	Shallot
Squash	Tomato

Pac n w Eat-lf mail Spicy Bean Olive oil Garlic Oregano Potato Shallot Tomato Lime Lunch

for flavor and categorization

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