Free Recipe Black Bean Soup with Cilantro Pesto
Recipe Type: G Recipes
Recipe Preparation: boil
Cooking Ingredients for Black Bean Soup with Cilantro Pesto Recipe
=== BLACK BEAN SOUP ===
1 lb Black beans; soaked
-overnight
2 Onions
3 Carrots
3 Garlic cloves; minced
1 Bay leaf
1 ts Ground cumin
1-1/2 ts Salt
Pepper to taste
1 cn Tomato paste -; (6 oz)
=== CILANTRO PESTO ===
1 bn Cilantro
10 Parsley sprigs
1/2 c Parmesan cheese
1/2 c Toasted almonds
Juice of 3 limes
4 tb Chopped garlic
1 c Olive oil
1/2 ts Salt
Black Bean Soup with Cilantro Pesto Preparation
Rinse beans in cold water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours. Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mixture. With the machine running slowly, pour in the olive oil. Add salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service. Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness. Saute the carrots, onions, and garlic in oil until golden. Add a small amount of the bean liquid to the saute pan to deglaze. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt. Continue to simmer until tender. Serve soup topped with cilantro pesto. Serves 4. Recipe Source: Home & Garden TV – Home Grown Cooking – Episode 111 Formatted for MasterCook by Nancy Berry – cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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