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Name: Black Bean Soup with Cilantro Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 ts Salt; 10 sprigs Parsley; 1/2 c Parmesan cheese; Juice of 3 limes; 1 c olive oil; 3 Carrots; 1/2 ts Salt; 2 Onions; Black Pepper to taste; 1/2 c almonds Toasted; 1 lb Black beans soaked; 1 bn Cilantro; 1 Bay leaf; 4 tb Garlic chopped; 3 Garlic minced; 1 ts Ground cumin; 1 6-oz can Tomato paste

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INGREDIENTS

1 1/2 ts Salt
10 sprigs Parsley
1/2 c Parmesan cheese
Juice of 3 limes
1 c olive oil
3 Carrots
1/2 ts Salt
2 Onions
Black Pepper ; to taste
1/2 c almonds ; Toasted
1 lb Black beans ; soaked
=== CILANTRO PESTO ===
1 bn Cilantro
1 Bay leaf
4 tb Garlic ; chopped
3 Garlic ; minced
1 ts Ground cumin
=== BLACK BEAN SOUP ===
1 6-oz can Tomato paste

INSTRUCTIONS

Rinse beans in cold water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours. Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mixture. With the machine running slowly, pour in the olive oil. Add salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service. Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness. Saute the carrots, onions, and garlic in oil until golden. Add a small amount of the bean liquid to the saute pan to deglaze. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt. Continue to simmer until tender. Serve soup topped with cilantro pesto. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 111 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

NOTES

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Black Bean Soup with Cilantro Pesto

1 1/2 ts Salt
10 sprigs Parsley
1/2 c Parmesan cheese
 Juice of 3 limes
1 c olive oil
3 Carrots
1/2 ts Salt
2 Onions
 Black Pepper to taste
1/2 c almonds Toasted
1 lb Black beans soaked
 === CILANTRO PESTO ===
1 bn Cilantro
1 Bay leaf
4 tb Garlic chopped
3 Garlic minced
1 ts Ground cumin
 === BLACK BEAN SOUP ===
1 6-oz can Tomato paste

Rinse beans in cold water and place in pot with a ratio of twice as  much water as beans. Bring water to a boil. Reduce heat to low, cover  and let simmer on the stove, stirring often, about 1 1/2 hours.  Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the  cilantro and parsley. Place the cilantro, parsley, cheese, almonds,  lime juice and garlic in a food processor. Blend to a smooth mixture.  With the machine running slowly, pour in the olive oil. Add salt and  pulse. Store half in refrigerator for a later date and place the rest  in a bowl for service. Peel and chop the carrots and onions for the  soup, then set aside. Chop the cilantro, and also reserve. Check  beans for tenderness. Saute the carrots, onions, and garlic in oil  until golden. Add a small amount of the bean liquid to the saute pan  to deglaze. Add the vegetables to the soup, then add the tomato  paste, cilantro, and salt. Continue to simmer until tender. Serve  soup topped with cilantro pesto. Serves 4.    Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 111    Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (347g)
Recipe Makes: 4

Calories: 473
Calories from Fat: 194 (41%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 3.4g
Cholesterol 2.8mg		1 %
Sodium 135.4mg		5 %
Potassium 1352.9mg		36 %
Total Carbohydrate 58.7g		17 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 41.9g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 473

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