Name: Inn At Cedar Crossing Black Bean Tomato Soup
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 lg Tomatoes; diced; 1 ts Cayenne pepper; 1/4 c Fresh chopped garlic; 1 Bay leaf; 4 Ribs celery; chopped; 4 ds Hot-pepper sauce; 1/4 c Vegetable oil; 1 tb Cumin; 2 c White wine; 1 tb Oregano; 1 tb Black pepper; 1 tb Kosher salt; 1 md Onion chopped; 1 1/2 qt Water; 1 lg Carrot; chopped; 6 c Black beans; soaked in water; 2 tb Light chili powder; Creme fraiche or sour cream; 1/4 c Tomato paste

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Inn At Cedar Crossing Black Bean Tomato Soup

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

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

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Nutrition

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Serving Size: 1 Serving (1272g)
Recipe Makes: 1 Servings

Calories: 803
Calories from Fat: 443 (55%)

Amt Per Serving		% DV

	Total Fat 49.3g	66 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 26.8g
	Polyunsanturated Fat 12.5g
Cholesterol 23.6mg		7 %
Sodium 5262.7mg		181 %
Potassium 2866.3mg		75 %
Total Carbohydrate 70.6g		21 %
	Dietary Fiber 18.7g	75 %
	Sugars, other 51.9g
Protein 15.6g		22 %
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Calories per serving: 803

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