Soups/Salads/Sides; Black Bean Soup - Cuisinart FP-11 Series Instruction And Recipe Booklet

This warming soup has just the right amount of spices. From start to finish,
the Cuisinart
1
GARLIC CLOVE
½
SMALL JALAPEÑO
1
SMALL ONION
PIECES
1
SMALL BELL PEPPER
,
CORED SEEDED AND CUT INTO
2-
INCH PIECES
1
TABLESPOON OLIVE OIL
¾
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
2 (15
CANS OUNCES EACH
,
BEANS DRAINED AND RINSED
½
TEASPOON GROUND CUMIN
1
BAY LEAF
2½
CUPS CHICKEN OR VEGETABLE
,
BROTH LOW SODIUM
1
TEASPOON FRESH LIME JUICE
FRESH CILANTRO

BLACK BEAN SOUP

Food Processor makes this recipe a breeze.
®
,
PEELED
,
SEEDED
, 1-
CUT INTO INCH
, ,
ANY COLOR
,
DIVIDED
,
DIVIDED
)
BLACK
,
FOR GARNISH
Makes about 4 cups
Active Time: 35 minutes
Inactive Time: 30 minutes
1. Insert the chopping blade into the work bowl of the
food processor. While running on High, drop the
garlic and jalapeño through the feed tube and allow
to process until finely chopped. Scrape down the
sides and add the onion and bell pepper. Using quick
pulses, pulse about 6 to 7 times until finely chopped.
2. Put the olive oil into a 4- to 6-quart pot set over
medium-low heat. Once the oil is hot, add the
chopped vegetables to the pot with a pinch each of
the salt and pepper. Sauté until softened and
fragrant, about 5 minutes. Add the beans, cumin, bay
leaf and broth, along with the remaining salt and
pepper. Increase heat to medium-high to bring to a
boil. Once boiling, reduce to a simmer and allow
soup to cook for about 30 minutes to meld the
flavors.
3. Once soup is ready, remove the bay leaf and discard.
Allow the soup to cool for about 5 minutes and then
transfer to the food processor, fitted with the chop-
ping blade. Pulse about 5 times to combine and
"mash" the beans a bit. If you prefer a completely
smooth soup, process on High until desired consis-
tency has been achieved (you may need to add a bit
more broth). Transfer back to the pot and stir in the
lime juice.
4. Serve immediately with chopped fresh cilantro.
Nutritional information per serving (1 cup):
Calories 216 (15% from fat) • carb. 36g • pro. 10g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 1g • calc. 77mg • fiber 9g

SOUPS/SALADS/SIDES

31