Black Bean Soup a la Moosewood
INGREDIENTS:
2 lg Onions (about 2 cups), diced
4 Cloves garlic, minced
2 tb Vegetable oil (I use chile
-oil or olive oil)
1 lb Dried black beans, picked
-over
4 c Fully cooked ham, 1/2" cubes
8 c Chicken broth
2 tb Ground red chiles, or to
-taste
2 tb Fresh cilantro, snipped fine
1 tb Oregano, preferably Mexican
2 ts Ground cumin (may be
-toasted)
1 cn (about 28 oz) whole
-tomatoes, undrained
1 1/2 tb Liquid Smoke
1/2 c Diced cayenne chiles
4 oz Can green chiles w/juice,
-mild variety
1 tb Adobo powder
2 lg Onions (about 2 cups), diced
4 Cloves garlic, minced
2 tb Vegetable oil (I use chile
-oil or olive oil)
1 lb Dried black beans, picked
-over
4 c Fully cooked ham, 1/2" cubes
8 c Chicken broth
2 tb Ground red chiles, or to
-taste
2 tb Fresh cilantro, snipped fine
1 tb Oregano, preferably Mexican
2 ts Ground cumin (may be
-toasted)
1 cn (about 28 oz) whole
-tomatoes, undrained
1 1/2 tb Liquid Smoke
1/2 c Diced cayenne chiles
4 oz Can green chiles w/juice,
-mild variety
1 tb Adobo powder
Saute' onion and garlic in oil in a 4 quart Dutch oven until onion is clear and tender. Stir in remaining ingredients. Bring to a boil. Boil for about 2 minutes, then reduce heat to a simmer. Cover and simmer until beans are tender, about 2-1/2 hours.
Pour 1/4 of the soup into a food processor/blender fitted with steel blades and process until chunky, not a smooth paste. Repeat with remaining soup.
Makes about 10, 1-1/2 cup servings.
A friend pointed out to me one day that if you remove the ham and substitute bouillon cubes for the chicken broth, that the resulting soup would be vegetarian. I felt that the loss of the ham would too greatly alter the taste, but I have come upon an alternative. I have not tried this but it might work. Goya markets packets of ham seasoning, similar to bouillon cubes only powder in a packet. It might be worth a try if you are intent on going 'meatless', but I have no idea how much to use. You are on your own.
BTW, Goya also markets the adobo powder used in this recipe, although it is the ingredient I would most likely pick to leave out and not alter the taste of the soup.
Pour 1/4 of the soup into a food processor/blender fitted with steel blades and process until chunky, not a smooth paste. Repeat with remaining soup.
Makes about 10, 1-1/2 cup servings.
A friend pointed out to me one day that if you remove the ham and substitute bouillon cubes for the chicken broth, that the resulting soup would be vegetarian. I felt that the loss of the ham would too greatly alter the taste, but I have come upon an alternative. I have not tried this but it might work. Goya markets packets of ham seasoning, similar to bouillon cubes only powder in a packet. It might be worth a try if you are intent on going 'meatless', but I have no idea how much to use. You are on your own.
BTW, Goya also markets the adobo powder used in this recipe, although it is the ingredient I would most likely pick to leave out and not alter the taste of the soup.