SOUTHWESTERN BLACK BEAN SOUP WITH JALAPEñO CREAM

Southwestern Black Bean soup with Jalapeño Cream image

Number Of Ingredients 8

Previous Next

1 pound Black Beans dried
6 cups Beef Broth
2 cans Canned tomatoes including juice whole or chopped 14-16 oz cans
2 teaspoons Cumin ground
2/3 cup Sour Cream or Plain Yogurt
2-4 pieces Jalapeño Peppers minced
3 tablespoons Cilantro fresh
1/2 cup Red Onion, chopped

Steps:

Soak the beans in enough cold water to cover them by 2" for 1 hour and drain.
In a heavy kettle combine the beans with 8 cups water and the broth. Bring to a boil, stirring occasionally. Simmer uncovered for 1 hour.
Stir in the tomatoes and cumin and simmer uncovered for 1.5 hours, or until the beans are soft.
Let cool for 15 minutes and then purée in batches until smooth. Transfer to a clean kettle as it is pureed. For a completely smooth texture force through a sieve. Bring to a boil and season with salt and pepper.
The soup may be made up to 4 days in advance, cooled completely and kept covered and chilled.
In a small bowl whisk together the sour cream, minced cilantro and the peppers.
Ladle the soup into heated bowls and garnish with the jalapeño cream, onion and whole cilantro leaves