Friday, September 26, 2008

Black Bean Soup

So, I like soup. Like a whole lot I like soup. I have done some crazy scrounging the last few weeks for a killer soup recipe for a crowd, and ladies and gentlemen, I think I found it. Care of Smittenkitchen (where I find many good things which I copy, experiment upon, and end up posting here), to you, with love.

This is also one of those recipes, for those of you who thrive on "secret ingredients," where no one will ever figure out the secret ingredient. I mean, come on, who puts pumpkins in black bean soup? The flavor is so mellow, no one will tease it out, but boy howdy, does it work in this mix.

Now, be aware, this makes a lot of soup, but it's just because the ratios work out better in these quantities. You can half it if you want, but then you've got to store a lot of halves of cans of beans, tomatoes, and pumpkin.

Black Bean Soup

  • 2-3 tablespoons butter (enough to melt and coat the bottom of a pan)
  • 1 large sweet onion
  • 4 shallots
  • 4 garlic cloves
  • 2 scant tablespoons cumin
  • 1 teaspoon cinnamon
  • 3 cans black beans, drained
  • 1 can plain tomatoes, drained
  • 1 can pumpkin puree
  • 4 cups beef broth
  • 1/2 cup apple cider
  • 1 tablespoon apple cider vinegar
  • juice of 1/2 lime
  • salt and pepper, to taste
  • sour cream, to garnish
Peel and coarsely chop the onions and shallots. Melt the butter in a pan over medium-high heat, and throw in the onion, shallots, garlic cloves, cumin, and cinnamon, and stir until golden brown and slightly caramelized (this is my favorite part).

Add the black beans, tomatoes, pumpkin, beef broth, and apple cider. Blend until smooth with an immersion blender (being very careful not to splash oneself completely, because that is embarrassing when it comes time to face your guests).

Bring to a boil, then reduce heat and simmer for 10 - 20 minutes, stirring frequently. Just before serving, add the vinegar, lime juice, and salt and pepper to taste. Serve in bowls, topping with a dollop of sour cream.

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