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Here is a great black bean soup.
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(I've tried many and this makes a hit with the most people.
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Those which do not like jalapeno just do not put the jalapeno cream on top.
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It is still wonderful.
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)[Kay]
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Serves 6-8 main course or possibly 8-10 first course
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Prep.
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tip.
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You can prepare the soup up to 4 days in advance and store it, covered , in the refrigerator.
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Or possibly you can freeze it.
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The jalapeno cream can be prepare 1 or possibly 2 days ahead.
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Serving suggestions: In addition to the jalapeno cream, try garnishing the soup with minced red onion and/or possibly minced avocado.
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1.
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Drain the beans, and put them in a large, heavy pot.
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Add in the broth and water.
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Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.
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2.
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Stir in the tomatoes with their juice, and the cumin, and continue simmering the beans for 2 hrs or possibly till the beans are soft (check after 1 and 1/2 hrs, since the timing depends on dryness or possibly age of the beans.)
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3.
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Transfer the mix to a large bowl, and let the mix cold briefly.
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Rinse out the pot.
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Then puree the mix in batches in a blender or possibly food processor till the mix is smooth, returning the puree to the pot as you go.
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4.
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Season the soup with the salt and pepper.
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Bring soup to a simmer.
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If the soup is too thin, simmer it in the uncovered pot, stiffing it often, till the desired consistency is reached.
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5.
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To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley and cilantro.
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Serve a dollop of the cream atop each bowl of soup..
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If you wish add in the other garnishes.
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(Red onion and avocado.)
