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Old February 1, 2006   #2
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Spicy Tomato Soup with Black Beans, Potato and Squash

*** SAUTE ***
1/2 tsp olive oil
2 Tbls shallot, minced
2 cloves garlic, minced
1/4 teaspoon cumin
1/3 cup potatoes, 1/2" cubes
1/3 cup winter squash (or carrots) 1/4" cubes
1/2 teaspoon dried oregano
pepper

******
1 cup beef stock, see note
Juice from canned tomatoes, plus water to make 1 cup
1 Tbl vegetable flakes (Mrs. Dash)
2 Tbls Mole sauce
1 lb. tomatoes, chopped
1/4 tsp cayenne pepper, to taste
2 Tbls tomato paste or puree
15 oz cooked black beans, drained

*** GARNISH ***
1/2 cup cucumber, minced
1 Tbl fresh lime juice
8 french baguette slices

In a non-stick, medium saucepan, saute shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt. Saute for 2 to 3 minutes until slightly browned and aromatic. Add beef broth (or vegetarian broth), watery tomato juice, and vegetable flakes and simmer 5 to 8 minutes or until potatoes are fork-tender.

Add tomatoes, cayenne, tomato paste and beans; stir well. Reduce heat, partially cover and cook for about 15 minutes.

Make the simple cucumber relish and let stand at least 10 minutes.

To thicken, puree about 1/4 of the soup, and blend well. Some soup should now cling to the spoon. Taste soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping.
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