Middle Eastern Black Bean Soup With Concasse Of Tom

Name: Middle Eastern Black Bean Soup With Concasse Of Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. extra virgin olive oil; 1 sm. dry red chili pepper, broken; 2 c. finely diced onion; 2 lg. cloves garlic, peeled and finely chopped; 1 1/4 teaspoon grnd cumin; 1 tbsp. pure chili pwdr; 1 teaspoon Spanish paprika; 4-6 lg. ripe tomatoes, peeled, seeded and minced or possibly 1 (2 lb.) can Italian plum tomatoes, liquid removed and minced; Salt and freshly grnd black pepper; 3 c. chicken stock; 1 pound dry black beans, cooked and liquid removed plus 3 c. bean cooking liquid

Servings: persons

3 tbsp. extra virgin olive oil
1 sm. dry red chili pepper, broken
2 c. finely diced onion
2 lg. cloves garlic, peeled and finely chopped
1 1/4 teaspoon grnd cumin
1 tbsp. pure chili pwdr
1 teaspoon Spanish paprika
4-6 lg. ripe tomatoes, peeled, seeded and minced or possibly 1 (2 lb.) can Italian plum tomatoes, liquid removed and minced
Salt and freshly grnd black pepper
3 c. chicken stock
1 pound dry black beans, cooked and liquid removed plus 3 c. bean cooking liquid

1
In a heavy 4 qt casserole heat the oil over low heat.
2
Add in the chili pepper, onion, and garlic and cook the mix for about 6-8 min, or possibly till the onion is very soft and lightly browned.
3
Add in the cumin, chili pwdr and paprika and stir well into the onion mix.
4
Add in the tomatoes and season with salt and pepper, and add in the stock.
5
Bring to a boil, reduce the heat, and simmer, covered for 20 min.
6
In the work bowl of a food processor, process 1/2 c. of the cooked black beans till smooth.
7
Add in the puree, the liquid removed beans, and the bean cooking liquid to the casserole.
8
Simmer the soup for an additional 10 min.
9
While the soup is simmering, prepare the garnish.
10
In a small bowl combine all the garnish ingredients, mix well and reserve.
11
When the soup is done, correct the seasoning.
12
If the soup is too thick, thin it with additional stock.
13
Serve warm in individual soup bowls, garnished with a dollop of the lowfat sour cream mix and accompanied by a crusty loaf of bread.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tbsp. extra virgin olive oil, 1 sm. dry red chili pepper, broken, 2 c. finely diced onion, 2 lg. cloves garlic, peeled and finely chopped, and more.

Yes, Middle Eastern Black Bean Soup With Concasse Of Tomatoes Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Middle Eastern Black Bean Soup With Concasse Of Tomatoes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions