Recipe: 5 in 10 Black Bean Soup |
Soups |
Black Bean Soup
Source: The 5 in 10 Cookbook Servings: 6 3 cans (15 oz each) black beans 1 cup beef stock 3/4 cup dry red wine 1 tablespoon chili powder 1/4 cup plain yogurt Puree 2 cans of the beans with their liquid in a food processor or blender. Pour the bean puree into a non-reactive, medium saucepan. Drain the remaining can of beans and add them to the pan. Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes. Stir the yogurt until smooth. Ladle the hot soup into soup bowls. Garnish each serving by drizzling about 2 teaspoons yogurt on it. |
MsgID: 3117522 |
Shared by: Betsy at Recipelink.com |
In reply to: Recipe: Soup and Sandwich Recipes |
Board: Daily Recipe Swap at Recipelink.com |
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