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Name: Broadway Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 ts Coriander; 4 tb Brandy or sherry; 1/2 ts Oregano; crushed; 1/4 c Vegetable or olive oil; 3 c Chicken broth; 1 lg Onion chopped; Cold water to cover beans; 1 ts Fresh ground pepper; 1 1/2 c Dried black beans; washed; 1 bn Cilantro; stemmed and; 28 oz Pureed tomatoes; canned; 1 1/2 ts Red chiles; crushed; 8 Garlic minced; 2 1/2 ts Cumin; 4 1/2 ts New Mexico chili powder; Garlic to taste; Fresh cilantro

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INGREDIENTS

2 ts Coriander
4 tb Brandy or sherry
1/2 ts Oregano; crushed
1/4 c Vegetable or olive oil
3 c Chicken broth
1 lg Onion ; chopped
Cold water to cover beans
1 ts Fresh ground pepper
1 1/2 c Dried black beans; washed
1 bn Cilantro; stemmed and
28 oz Pureed tomatoes; canned
1 1/2 ts Red chiles; crushed
8 Garlic ; minced
2 1/2 ts Cumin
4 1/2 ts New Mexico chili powder
Garlic to taste
Fresh cilantro

Servings

INSTRUCTIONS

Clean beans, cover with water and soak overnight. Drain before placing beans in a large stock pot and covering with cold water. Bring to boil, lower temperature to low, cover and simmer 2 1/2 to 3 hours or until beans are very tender. NOTE: If you have a crock pot, cook beans overnight or all day on low. Do not add salt - it makes the beans tough. In a large skillet heat the oil of your choice; saute onion, cilantrol, garlic, cumin, coriander, oregano, chili powder and red chilies until onion is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste. Cook 5 minutes over medium heat; set aside. Drain beans; cool and puree. Return to stock pot, add contents of skillet and stir well. Turn heat to medium and cook soup until heated through. Add additional broth if soup is too thick. Stir in brandy or sherry. Spoon soup into bowls. Garnish with freshly grated Parmesan cheese and cilantro. Optional: A tablespoon of sour cream on top of each bowl or 1 tablespoon Guacomole Crudo. (Recipe follows) Recipe by: The Broadways California Cafes Posted to MC-Recipe Digest V1 #669 by Vicki Oseland on Jul 12, 1997

NOTES

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Broadway Black Bean Soup

2 ts Coriander
4 tb Brandy or sherry
1/2 ts Oregano; crushed
1/4 c Vegetable or olive oil
3 c Chicken broth
1 lg Onion chopped
 Cold water to cover beans
1 ts Fresh ground pepper
1 1/2 c Dried black beans; washed
1 bn Cilantro; stemmed and
28 oz Pureed tomatoes; canned
1 1/2 ts Red chiles; crushed
8 Garlic minced
2 1/2 ts Cumin
4 1/2 ts New Mexico chili powder
 Garlic to taste
 Fresh cilantro

Clean beans, cover with water and soak overnight. Drain before placing  beans in a large stock pot and covering with cold water. Bring to boil,  lower temperature to low, cover and simmer 2 1/2 to 3 hours or until beans  are very tender. NOTE: If you have a crock pot, cook beans overnight or all  day on low. Do not add salt - it makes the beans tough. In a large skillet  heat the oil of your choice; saute onion, cilantrol, garlic, cumin,  coriander, oregano, chili powder and red chilies until onion is tender.  Stir in tomatoes, pepper, chicken broth and garlic to taste. Cook 5 minutes  over medium heat; set aside. Drain beans; cool and puree. Return to stock  pot, add contents of skillet and stir well. Turn heat to medium and cook  soup until heated through. Add additional broth if soup is too thick. Stir  in brandy or sherry. Spoon soup into bowls. Garnish with freshly grated  Parmesan cheese and cilantro. Optional: A tablespoon of sour cream on top  of each bowl or 1 tablespoon Guacomole Crudo. (Recipe follows)    Recipe by: The Broadways California Cafes Posted to MC-Recipe Digest V1  #669 by Vicki Oseland <oselands@countrygourmet.com> on Jul 12, 1997

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Nutrition

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Serving Size: 1 Serving (1798g)
Recipe Makes: 1 Servings

Calories: 657
Calories from Fat: 350 (53%)

Amt Per Serving		% DV

	Total Fat 38.8g	52 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 7.8g
Cholesterol 30.2mg		9 %
Sodium 3263.5mg		113 %
Potassium 1282.2mg		34 %
Total Carbohydrate 48.3g		14 %
	Dietary Fiber 18.7g	75 %
	Sugars, other 29.6g
Protein 13.4g		19 %
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: 657

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