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Thursday, April 12 2012

Latin American-inspired soup features a rich broth, black beans seasoned with cumin, and a Caribbean "sofrito" of chopped bell peppers, onions and garlic sauteed in olive oil.

Recipe from

Servings: Serves 4

Prep Time: 10 mins

Ingredients

3 tablespoons olive oil
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
3 1/2 cups diced red onions, divided
8 cloves garlic, minced
2 1/2 tablespoons dried oregano
2 tablespoons ground cumin
1 1/2 tablespoons red wine vinegar
2 1/2 tablespoons dry sherry
2 (15-oz.) cans black beans, drained and rinsed
2 cups low-sodium beef broth
1/2 cup sour cream
1 tablespoon lime juice
1/2 cup diced fresh tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in a large pot over medium heat. Add the bell peppers, 3 cups onions, garlic, oregano, and cumin. Sauteuntil the vegetables are soft, about 5 minutes.

Add the red wine vinegar, sherry, black beans, and beef broth. Bring to a boil; reduce heat and simmer over medium-low heat for 20 to 30 minutes, stirring frequently.

Combine the sour cream and lime juice in a bowl and whisk to blend.

To serve, ladle soup into bowls; garnish each with the diced tomatoes, remaining chopped onions, cilantro, and a dollop of lime sour cream.

Posted by: Send a Meal AT 09:55 am | Permalink | 0 Comments | Email

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