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| karenbarnaby.com / Black Bean and Roasted Tomato Soup | ||
Serves 4-6
1 1/2 cups
dry black beans or 2-15 oz. (420 ml) cans cooked black beans, drained and rinsed
360 ml
1 lb.
ripe plum tomatoes, cored and halved lengthwise
454 g
8
cloves garlic, peeled
8
medium carrot, peeled and cut into 1-inch (2.5-cm) slices
1
1
large onion, peeled and cut into 8 wedges
1
1
sweet red pepper cored and cut into quarters
1
1
stalk celery, cut into 1-inch (2.5-cm) pieces
1
2 Tbsp.
olive oil
30 ml
salt and pepper to taste
5 cups
chicken or vegetable stock
1.2 l
1 tsp.
whole cumin seeds
5 ml
1/2 tsp.
dried oregano
2.5 ml
1/4 tsp.
cayenne pepper
1.2 ml
1/2 cup
yogurt or sour cream
120 ml
1 Tbsp.
coarsely chopped cilantro
15 ml
slices of lime
If you are using dried beans,
rinse them well, place in a large pot and add water to cover them by 4
inches (10 cm). Bring the beans to a boil then turn down to a simmer and
cook for 1 1/2-2 hours until they are tender. Drain and reserve the beans.
Preheat the oven to 350°F (175°C). Place the vegetables in a baking
pan large enough to accommodate them in a single layer. Toss them with
the olive oil and season with salt and pepper. Bake for about 1 hour,
until the vegetables are browned and tender, stirring occasionally. Let
the vegetables cool slightly. Transfer the vegetables in batches to a
blender or food processor and pulse until they are coarsely chopped, adding
a bit of stock if necessary to help them along. Transfer to a large pot.
Place 2/3 of the cooked beans, the cumin seeds, oregano and cayenne in
the blender or food processor and purée in batches, adding stock as required
until smooth. Add the puréed and reserved beans to the pot along with
the remaining stock, and bring to a boil. Turn down to a simmer and season
lightly. Cook for about 30-40 minutes to blend the flavors and thicken
the soup. Taste and correct the seasoning. Ladle into bowls and garnish
with the yogurt or sour cream, cilantro and lime.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books